Recipe source: Allrecipes.com
We are BIG fans of salmon around here. We have two favorite salmon recipes. I am always on the lookout for new recipes using salmon, but we always come back to this one and the other (Parmesan Salmon), which I'll post another day. With this one, I usually double the recipe.
8 ounces dry fettuccine pasta
1/4 cup butter (I used light butter, and it worked great. I did end up using an extra tbsp of flour to thicken the sauce, but that may have been necessary because I was just impatient for it to thicken.)
1 cup milk
1 tablespoon all-purpose flour
1 cup freshly grated Parmesan cheese
1/2 pound smoked salmon, chopped (I just seasoned the salmon with lemon juice, salt, and pepper and baked at 400 degrees for 15 minutes, then flaked it with a fork.)
1 cup chopped fresh spinach
2 tablespoons capers
1/4 cup chopped sun-dried tomatoes
1/2 cup chopped fresh oregano
1.Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
2.In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
3.Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.
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