Zesty Salmon With Spinach Fettuccine Recipe - Cooking Index
Zesty Salmon With Spinach Fettuccine Recipe - Cooking Index
| 2 teaspoons | 10ml | Grated lemon rind |
| 1/4 cup | 59ml | Fresh lemon juice - divided |
| 1 teaspoon | 5ml | Olive oil |
| 1 | Skinned - (12-ounce) salmon fillet (1/2, cut into inch thick), 1/2-inch-wide strips | |
| Cooking spray | ||
| 1 1/2 cups | 355ml | Low-salt vegetable broth |
| 4 teaspoons | 20ml | Cornstarch |
| 2 | Garlic cloves - minced | |
| 2 tablespoons | 30ml | Low-fat sour cream |
| 4 teaspoons | 20ml | Reduced-calorie stick margarine |
| 1/4 cup | 36g / 1.3oz | Chopped fresh parsley - divided |
| 4 cups | 948ml | Hot cooked spinach fettuccine - (about 8 ounces uncooked past |
| Lemon slices - (optional) |
1. Combine lemon rind, 2 tablespoons lemon juice, oil, and salmon in a large zip-top plastic bag. Seal bag; marinate in refrigerator 20 minutes. Remove salmon from bag; discard marinade. Place salmon on a broiler pan coated with cooking spray; broil 6 minutes or until fish flakes easily when tested with a fork, turning after 3 minutes. Set aside; keep warm.
2. Preheat broiler.
3. Combine broth, cornstarch, and garlic in a small saucepan. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Add 2 tablespoons lemon juice, sour cream, and margarine; cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in 2 tablespoons parsley.
4. Arrange pasta on a serving platter; top with salmon. Drizzle sauce over salmon. Sprinkle with 2 tablespoons parsley. Garnish with lemon slices, if desired. Yield: 4 servings (serving size: 1 cup pasta, 2-1/4 ounces fish, and 1/3 cup sauce).
>From Cooking Light Website: http://cookinglight.com 6/30/97
Posted to MM-Recipes Digest V4 #651 by Rooby <[email protected]> on Jun 30, 1997
Source:
Cooking Light Magazine
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