1 can (14.75 oz) salmon, drained and flaked
(remove skin and bones as desired)
1 16 oz package fettuccine pasta noodles
2 tablespoons olive oil
½ cup flour
3 cups low-fat milk
2 tablespoons sherry
¼ teaspoon dry mustard
¼ teaspoon dill weed
1/8 teaspoon ground black pepper
½ teaspoon garlic salt
1 tablespoon chopped fresh parsley
1 tablespoon grated Parmesan cheese
Prepare pasta according to package directions. Set aside. Pour olive oil in saucepan over medium heat. Combine flour and milk mix well, pour into sauce pan. Continue cooking stirring constantly until sauce thickens about 10 minutes. Add sherry, flaked salmon, green onions, mustard, dill, black pepper and garlic salt.
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| Sustainable salmon! |
Cook 2-3 minutes until heated through.
Divide pasta and spoon the salmon mixture over pasta to serve. Garnish with
fresh parsley and Parmesan.
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| The cheese is crucial for adding flavor. Garnish freely. |
My Rating: 3/5 "This was ok, but it could have been a lot more interesting than it was. With so many spices I anticipated more flavor, but the overall effect was still pretty bland. (I also anticipated more dill in a recipe that includes 'with Dill' in the title.) The sauce is kind of gloopy and drowns out the nice salmon flavor. If you could make this an oil-based dish instead of a dairy one things might go a little better."
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