Salmon with Fettuccine

Makes: 4 Servings

6 oz can salmon
1 green onion, thinly sliced
1 tbsp vegetable oil
2 tsps cornstarch
1 cup chicken broth
1 tbsp Dijon-style mustard
1/3 cup heavy cream
1/4 cup fresh dill, chopped
1 tbsp lemon juice
16 oz fettuccine package

1. Drain the salmon, rinse and carefully remove any bones.
2. Flake salmon. Set aside.
3. In a large skillet, saute the green onion in oil for 3 minutes. Do not brown.
4. In a small bowl, whisk together cornstarch and two tablespoons of chicken broth, mixing
thoroughly.
5. Pour into skillet with the green onions, stirring constantly, until mixture thickens.
6. Add heavy cream, dill, lemon juice and salmon.
7. Heat just to serving temperature. Maintain on low heat.
8. Prepare pasta according to package directions.
9. In a serving bowl, pour the sauce over the warm fettuccine.
10. Toss. Serve immediately.

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