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Salmon Fettuccine Recipe

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My husband, Chet, and I both love sport fishing—in fact, we even went fishing on our honeymoon! This tasty recipe is a favorite when we have leftover cooked salmon to use up. It's also great with canned salmon.—Lisa Royston, Wasilla, Alaska

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Salmon Fettuccine Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

20 20

Ingredients

8 ounces uncooked fettuccine
1-1/2 cups sliced fresh mushrooms
1 small zucchini, sliced
2 tablespoons chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
3/4 cup milk
3/4 cup canned or fully cooked salmon chunks
1/2 cup frozen peas, thawed
1/2 cup diced fresh tomato
1 tablespoon minced parsley
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1/8 teaspoon dried basil
1/8 teaspoon dried oregano

Directions

Cook fettuccine according to package directions. Meanwhile in a large skillet, saute the mushrooms, zucchini and onion in butter until crisp-tender.
Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salmon, peas, tomato, parsley and seasonings; heat through. Drain fettuccine; serve with salmon mixture. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 344 calories, 10 g fat (5 g saturated fat), 27 mg cholesterol, 509 mg sodium, 50 g carbohydrate, 5 g fiber, 17 g protein.

Originally published as Salmon Fettuccine in Taste of Home August/September 2001, p44

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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