Salmon With Green Fettuccine Recipe

Ingredients
<br>- 12 ounces spinach fettuccine pasta
<br>- 1 (14.75 ounce) can canned salmon, drained, liquid reserved
<br>- 1 1/2 cups milk
<br>- 1/4 cup finely diced onion
<br>- 1 1/2 cups fresh sliced mushrooms
<br>- 3 tablespoons butter
<br>- 1/4 cup all-purpose flour
<br>- 1/4 cup dry white wine
<br>- 1/4 cup grated Parmesan cheese
<br>- 2 tablespoons chopped fresh parsley
<br>- 1/4 teaspoon dried dill weed
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: Cook pasta in boiling, salted water until al dente. Drain. Drain the can of salmon over a 2 cup measure.  Add enough milk to make 1 3/4 cups.
<br>step 2: Meanwhile,  prepare sauce. In a large saute pan, melt butter over medium heat.  Add onion and mushrooms; saute until onion is tender.  Reduce heat to low, and stir in flour.  Remove from heat.
<br>step 3: Stir into cooked vegetables, the milk mixture and wine.  Return pan to heat, and bring to a boil, stirring frequently.  Reduce heat, and simmer for 2 minutes.  Break salmon into chunks; stir into the sauce.  Stir in Parmesan cheese, parsley, and dill.  Season with salt and pepper to taste, and heat though.  Serve over hot pasta.
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Ingredients
- 12 ounces spinach fettuccine pasta
- 1 (14.75 ounce) can canned salmon, drained, liquid reserved
- 1 1/2 cups milk
- 1/4 cup finely diced onion
- 1 1/2 cups fresh sliced mushrooms
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon dried dill weed
- salt and pepper to taste

Directions
step 1: Cook pasta in boiling, salted water until al dente. Drain. Drain the can of salmon over a 2 cup measure. Add enough milk to make 1 3/4 cups.
step 2: Meanwhile, prepare sauce. In a large saute pan, melt butter over medium heat. Add onion and mushrooms; saute until onion is tender. Reduce heat to low, and stir in flour. Remove from heat.
step 3: Stir into cooked vegetables, the milk mixture and wine. Return pan to heat, and bring to a boil, stirring frequently. Reduce heat, and simmer for 2 minutes. Break salmon into chunks; stir into the sauce. Stir in Parmesan cheese, parsley, and dill. Season with salt and pepper to taste, and heat though. Serve over hot pasta.

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