Zesty Salmon with Spinach Fettuccine
 
Recipe By : 
Serving Size : 4 Preparation Time :0:00 
Categories : Fish And Shellfish Pasta 
 
  amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 
2 tsp  grated lemon rind
1/4 cup  fresh lemon juice -- divided
1 tsp  olive oil
1   12ounce skinned salmon fillet (1/2 inch thick) -- cut into
1/2-   inchwide strips
  cooking spray
1-1/2 cup  low-salt vegetable broth
4 tsp  cornstarch
2   garlic cloves -- minced
2 Tbsp  low-fat sour cream
4 tsp  reduced-calorie stick margarine
1/4 cup  chopped fresh parsley -- divided
4 cup  hot cooked spinach fettuccine (about 8
oz.  uncooked pasta)
  lemon slices (optional)
 
Combine lemon rind, 2 tablespoons lemon juice, oil, and salmon in a large 
zip-top plastic bag. Seal bag; marinate in refrigerator 20 minutes. Remove 
salmon from bag; discard marinade. Place salmon on a broiler pan coated with 
cooking spray; broil 6 minutes or until fish flakes easily when tested with 
a fork, turning after 3 minutes. Set aside; keep warm. Preheat broiler. 
Combine broth, cornstarch, and garlic in a small saucepan. Bring to a boil 
over medium heat; cook 1 minute, stirring constantly. Add 2 tablespoons 
lemon juice, sour cream, and margarine; cook 3 minutes or until thick, 
stirring constantly. Remove from heat; stir in 2 tablespoons parsley. 
Arrange pasta on a serving platter; top with salmon. Drizzle sauce over 
salmon. Sprinkle with 2 tablespoons parsley. Garnish with lemon slices, if 
desired. 
 
Serving Size: 1 cup pasta, 2 1/4 ounces fish, and 1/3 cup sauce 
- - - - - - - - - - - - - - - - - - - 
 
Per Serving (excluding unknown items): 359 Calories; 8g Fat (19.3% calories 
from fat); 25g Protein; 46g Carbohydrate; 2g Dietary Fiber; 46mg 
Cholesterol; 137mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 
0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. 
 
 
* Exported from MasterCook * 
 
 
(ID: 79370) Mirror: rec.food.recipes: Tue, Feb 18, 2003


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