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Fettuccine Alfredo with Salmon

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Fish/seafoo Main dish


  • 1 Salmon (1-pound) fillet
  • Vegetable cooking spray
  • 1/8 ts Freshly ground pepper
  • 2 tb Reduced-calorie margarine
  • 3 Cloves garlic, minced
  • 2 tb All-purpose flour
  • 2 c Skim milk
  • 3/4 c Grated fresh Parmesan cheese, divided
  • 6 c Hot cooked spinach fettuccine, cooked without salt or fat


1 Spinach pasta makes a prettier dish, but plain fettuccine will work just as well.
2 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 minutes or until salmon flakes easily when tested with a fork. Flake salmon into bite-size pieces; set aside, and keep warm.
3 Melt margarine in a medium saucepan over medium heat; add garlic, and saute 1 minute. Add flour; cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Cook an additional 8 minutes or until slightly thickened and bubbly, stirring constantly. Add 1/2 cup plus 2 tablespoons cheese; stir until cheese melts. Pour over pasta, and toss well. Top with salmon; sprinkle with remaining 2 tablespoons cheese.
Yield: 6 servings (serving size: 1 cup pasta and 2 ounces salmon).
CALORIES 427 (27% from fat) / PROTEIN 29.5g / FAT 12.9g (SAT 3.6g, MONO 4g, POLY 3.5g) / CARB 46.5g / FIBER 2.3g / CHOL 59mg / IRON 2.5mg / SODIUM 305 mg / CALCIUM 255mg
From Cooking Light, Jan/Feb 1994, page 68. From Cooking Light, Jan/Feb 1994, page 68. Posted to MM-Recipes Digest V4 #318 by Julie Bertholf <> on Dec 07, 1997