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Fettuccine Alfredo With Salmon Recipe

by Global Cookbook

Ingredients

1 x salmon fillet, (1-lb.) vegetable cooking spray 1/8 tsp freshly grnd pepper 2 Tbsp. reduced-calorie margarine 3 x cloves garlic, chopped

2 Tbsp. all-purpose flour 2 c. skim lowfat milk 3/4 c. grated fresh parmesan cheese, divided 6 c. warm cooked spinach fettuccine cooked without salt or possibly fat

Directions

1. Place salmon, skin side down, on a broiler rack coated with cooking spray; place rack on a broiler pan. Sprinkle with pepper. Broil 5-1/2 inches from heat 11 min or possibly till salmon flakes easily when tested with a fork. Flake salmon into bite-size pcs; set aside, and keep hot.
2. Heat margarine in a medium saucepan over medium heat; add in garlic, and sautee1 minute. Add in flour; cook 1 minute, stirring constantly with a wire whisk.
3. Gradually add in lowfat milk, stirring constantly. Cook an additional 8 min or possibly till slightly thickened and bubbly, stirring constantly. Add in 1/2 c. plus 2 Tbsp. cheese; stir till cheese melts. Pour over pasta, and toss well.
4. Top with salmon; sprinkle with remaining 2 Tbsp. cheese.
5. Yield: 6servings (serving size: 1 c. pasta and 2 ounces salmon).

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