Zesty Salmon with Spinach Fettuccine

Categories: Pasta

Serves: 4 Servings

Ingredients:

2 ts Grated lemon rind
1/4 c Fresh lemon juice, divided
1 ts Olive oil
1 Skinned (12-ounce) salmon
-fillet (1/2, cut into inch
-thick), 1/2-inch-wide
-strips
Cooking spray
1 1/2 c Low-salt vegetable broth
4 ts Cornstarch
2 Garlic cloves, minced
2 tb Low-fat sour cream
4 ts Reduced-calorie stick
-margarine
1/4 c Chopped fresh parsley,
-divided
4 c Hot cooked spinach
-fettuccine (about 8 ounces
-uncooked pasta)
Lemon slices (optional)

Instructions:
1. 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.

2. Preheat broiler.

3. 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.

4. Arrange pasta on a serving platter; top with salmon. Drizzle sauce over
salmon. Sprinkle with 2 tablespoons parsley. Garnish with lemon slices, if
desired. Yield: 4 servings (serving size: 1 cup pasta, 2-1/4 ounces fish,
and 1/3 cup sauce).

>From Cooking Light Website: http://cookinglight.com 6/30/97

Recipe by: Cooking Light Magazine Posted to MC-Recipe Digest V1 #651 by
Rooby on Jun 30, 1997

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