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Salmon Fettuccine

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Rating: 2/5
2 reviews

ready in: under 30 minutes
serves/makes:   2

recipe id: 6637
cook method: stovetop

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1 can (7.5 ounce size) salmon
2 tablespoons margarine
1/4 cup flour
2 1/2 cups hot low-fat milk
2 tablespoons sherry
2 tablespoons sliced green onions
3/4 teaspoon Dijon mustard
3/4 teaspoon dill weed
black pepper, to taste
8 ounces fettuccine pasta
1 tablespoon chopped parsley


Drain and flake salmon, set aside.

Melt margarine in a medium saucepan over medium heat. Remove from heat and whisk in flour. Cook, stirring constantly, for 2 to 3 minutes.

Whisk in milk and sherry; cook, stirring frequently, for 15 minutes. Stir in flaked salmon and remaining ingredients except fettuccine and parsley; cook 2 to 3 more minutes, until heated through.

Meanwhile, cook pasta according to package directions; drain and place on serving platter. Spoon sauce over pasta and sprinkle with parsley to serve.

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875 calories, 23 grams fat, 113 grams carbohydrates, 47 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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CDKitchen Reviewed

REVIEW: 4 star recipe rating

We have to admit, this recipe was chosen primarily as a way to use up some remnant ingredients this week. But we were glad we tried it! The recipe calls for a 7 1/2 oz can of salmon, but unless you only want a whisper of salmon flavor, we suggest using a 15 oz can. The sauce will be thin, so if you prefer a thicker sauce either use some heavy cream in place of some of the milk, or you can increase the flour used to thicken to 1/3 cup (and you''ll want to add another tablespoon of butter as well). The flavor was quite good. The end result did need salt, however, as that was not called for in the recipe itself.

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Member since:
Dec 2, 2004

REVIEW: 1 star recipe rating
This meal was bland and barely edible. The salmon overpowered the basic flavors and the sauce ended up very fishy tasting and watery.

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