1 can (7 1/2 oz.) Alaska salmon
2 Tablespoons margarine
1/4 cup flour
2 1/2 cups hot low-fat milk
2 Tablespoons sherry
2 Tablespoons sliced green onions
3/4 teaspoon Dijon mustard
3/4 teaspoon dill weed
Black pepper, to taste
8 oz. fettuccine noodles
1 Tablespoon chopped parsley
Drain and flake salmon. Set aside. Melt margarine in a medium saucepan over medium heat;
Remove from heat and whisk in flour. Cook, stirring constantly, for 2-3 minutes. Whisk in
milk and sherry; cook, stirring frequently, for 15 minutes. Stir in flaked salmon and
remaining ingredients except fettuccine and parsley; cook 2-3 more minutes, until heated
through. Meanwhile, cook pasta according to package directions; drain and place on serving
platter. Spoon sauce over pasta and sprinkle with parsley to serve.
Makes 4 appetizer servings or 2 main dish servings.
| Nutrients Per Serving (calculated for main dish serving): | |
|---|---|
| Calories: | 877 |
| Protein: | 48.4 g |
| Carbohydrates: | 113 g |
| Fat-Total: | 23.1g |
| Cholesterol: | 86 mg |
| Sodium: | 952 mg |
| Dietary Fiber: | 8.48 g |
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