Salmon Fettuccine Recipe

5 1 2
Salmon Fettuccine Recipe
Salmon Fettuccine Recipe photo by Taste of Home
Publisher Photo

Salmon Fettuccine Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

1 cup: 344 calories, 10g fat (5g saturated fat), 27mg cholesterol, 509mg sodium, 50g carbohydrate (7g sugars, 5g fiber), 17g protein.

  • 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
  1. Cook fettuccine according to package directions. Meanwhile in a large skillet, saute the mushrooms, zucchini and onion in butter until crisp-tender.
  2. 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.
Originally published as Salmon Fettuccine in Taste of Home August/September 2001, p44

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jennischaaf User ID: 1900350 231406
Reviewed Aug. 18, 2015

"I changed this a lot, left out the zucchini, tomato and mushroom because my kids don't like them. I changed the pasta to a different shape. We all loved it."

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