Zesty salmon with spinach fettuccine

4 Servings

Ingredients

Quantity Ingredient
2 teaspoons Grated lemon rind
¼ cup Fresh lemon juice, divided
1 teaspoon Olive oil
1 Skinned (12-ounce) salmon fillet (1/2, cut into inch thick), 1/2-inch-wide strips
Cooking spray
1½ cup Low-salt vegetable broth
4 teaspoons Cornstarch
2 Garlic cloves, minced
2 tablespoons Low-fat sour cream
4 teaspoons Reduced-calorie stick margarine
¼ cup Chopped fresh parsley, divided
4 cups Hot cooked spinach fettuccine (about 8 ounces uncooked pasta)
Lemon slices (optional)

Directions

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, 2-¼ ounces fish, and ⅓ cup sauce).

>From Cooking Light Website: 6/30/97 Recipe by: Cooking Light Magazine Posted to MC-Recipe Digest V1 #651 by Rooby <MsRooby@...> on Jun 30, 1997

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