Fettuccine Alfredo With Salmon
fish, pasta
1 salmon (1-pound) fillet
1 vegetable cooking spray
1/8 teaspoon freshly ground pepper
2 tablespoon reduced-calorie margarine
3 cloves garlic, minced
2 tablespoon all-purpose flour
2 cup skim milk
3/4 cup grated fresh parmesan cheese, divid; ed
6 cup hot cooked spinach fettuccine, cook; ed without salt or fat
1 Spinach pasta makes a prettier dish, but plain fettuccine will work just as well. 2 Place salmon, skin side down, on a broiler rack coated with cooking spray; place rack on a broiler pan. Sprinkle with pepper. Broil 5-1/2 inches from heat 11 minutes or until salmon flakes easily when tested with a fork. Flake salmon into bite-size pieces; set aside, and keep warm. 3 Melt margarine in a medium saucepan over medium heat; add garlic, and saute 1 minute. Add flour; cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Cook an additional 8 minutes or until slightly thickened and bubbly, stirring constantly. Add 1/2 cup plus 2 tablespoons cheese; stir until cheese melts. Pour over pasta, and toss well. Top with salmon; sprinkle with remaining 2 tablespoons cheese. Yield: 6 servings (serving size: 1 cup pasta and 2 ounces salmon). CALORIES 427 (27% from fat) / PROTEIN 29.5g / FAT 12.9g (SAT 3.6g, MONO 4g, POLY 3.5g) / CARB 46.5g / FIBER 2.3g / CHOL 59mg / IRON 2.5mg / SODIUM 305 mg / CALCIUM 255mg From Cooking Light, Jan/Feb 1994, page 68. From Cooking Light, Jan/Feb 1994, page 68.
Yield: 6 servings
