Fettuccine alfredo with salmon
26/08/2009 8:13:42 am catégorie
Main dish Seafood
1 Salmon (1-pound) fillet
Vegetable cooking spray
1/8 ts Freshly ground pepper
2 tb Reduced-calorie margarine
3 Cloves garlic, minced
2 tb All-purpose flour
2 c Skim milk
3/4 c Grated fresh Parmesan
-cheese, divided
6 c Hot cooked spinach
-fettuccine, cooked 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.
