Spinach Fettuccine with Salmon
Spinach pasta combines very well with a rich fish like salmon. The "cream" sauce is enhanced by the acidity of the white wine.
  • 1/2 cup dry white wine
  • 2 shallots, minced
  • 1/2 teaspoon salt
  • 3/4 pound skinless, boneless salmon fillets, cut into 1/2-inch-thick slices
  • 1 red bell pepper, diced
  • 1 tablespoon tomato paste
  • 1/4 cup snipped fresh dill
  • 1-1/2 teaspoons cornstarch blended with 1 tablespoon water
  • 1/3 cup plain nonfat yogurt
  • 10 ounces fresh spinach fettuccine

1. In a large skillet, combine wine, shallots, salt, and 1 cup water and bring to a boil over high heat. Reduce to a simmer, add salmon, cover, and cook until just opaque, about 4 minutes. With a slotted spoon, transfer salmon to a plate.

2. Add pepper to pan and simmer, uncovered for 3 minutes until tender. Stir in tomato paste and dill.

3. Bring wine mixture to a boil over medium-high heat, stir in cornstarch mixture, and cook, stirring constantly for 1 minute, until slightly thickened. Reduce to a simmer, add salmon, and cook 30 seconds until salmon is just heated through. Remove from heat, stir in yogurt.

4. Meanwhile, in large pot of boiling water, cook fettuccine until al dente. Drain well. Transfer to large bowl, add salmon mixture, and toss gently to combine.

Nutritional Information
Per serving: 411 calories, 10.9g total fat, 2.2g saturated fat, 3.8g monounsaturated fat, 3.7g polyunsaturated fat, 3.5g dietary fiber, 26g protein, 46g carbohydrate, 102mg cholesterol, 407mg sodium.
Good source of: folate, niacin, selenium, thiamin, vitamin B12, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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