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Recipe Category: Fish
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Ingredients
- 1 can salmon — (7 1/2 oz.)
- 2 tablespoons margarine
- 1/4 cup flour
- 2 1/2 cups low-fat milk — heated
- 2 tablespoons sherry
- 2 tablespoons sliced green onions
- 3/4 teaspoon Dijon mustard
- 3/4 teaspoon dill weed
- black pepper — to taste
- 8 ounces fettuccine noodles
- 1 tablespoon chopped parsley
Method
- Drain and flake salmon
- Set aside
- Melt margarine in a medium saucepan over medium heat; remove from heat and whisk in flour
- Cook, stirring constantly, for 2-3 minutes
- Whisk in milk and sherry; cook, stirring frequently, for 15 minutes
- Stir in flaked salmon and remaining ingredients except fettuccine and parsley; cook 2-3 more minutes, until heated through
- Meanwhile, cook pasta according to package directions; drain and place on serving platter
- Spoon sauce over pasta and sprinkle with parsley to serve
- Makes 4 appetizer servings or 2 main dish servings
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