Creamy Salmon Over Pasta Recipe

ingredients

3/4 pound Atlantic salmon fillet or steaks, cut into 2-inch pieces
1 large onion, finely chopped
1 large carrot, peeled and grated or shredded
1 clove garlic, minced
3 tablespoons defatted chicken broth
1 tablespoon non-diet tub-style canola margarine or corn oil margarine
2 tablespoons white flour
1 3/4 cup 1% milk
2 tablespoons dry sherry
1 teaspoon lemon juice
1/2 teaspoon dried dill weed
1/2 teaspoon dry mustard
1/8 teaspoon white pepper
1/3 cup non-fat sour cream
salt to taste (optional)
10 ounces thin spaghetti, cooked according to package directions
chopped parsley for garnish (optional)

directions

Remove skin from salmon. In large, non-stick, spray-coated skillet, cook salmon, breaking up large pieces, until cooked through, about 11 to 12 minutes. Remove from pan and set aside.

In same pan, combine onion, carrot, garlic, broth, and margarine. Cook over medium heat, stirring frequently, 6 to 7 minutes or until onion is tender.

Mix in flour and stir to make a smooth paste. Gradually add milk, stirring constantly to make sure mixture remains smooth. Add sherry, lemon juice, dill, mustard, and pepper. Simmer 3 or 4 minutes longer, stirring frequently, until sauce thickens.

Meanwhile, flake salmon and fold into sauce. Stir in sour cream. Cook over very low heat an additional 3 or 4 minutes.

Arrange pasta on serving platter. Top with salmon and sauce. Or serve individual portions over pasta. Garnish with chopped parsley, if desired.

nutrition data