Creamy Salmon and Fettuccine
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
227 g (8 oz) fettuccine
30 mL (2 tbsp) unsalted butter or margarine
2 scallions, including tops, thinly sliced
1 package (284 g/10 oz) frozen cut asparagus, thawed and drained
1 can (440 g/15-1/2 oz) salmon, drained and flaked
15 mL (1 tbsp) drained capers, finely chopped
0.5 mL (1/8 tsp) black pepper
250 mL (1 cup) heavy cream or half-and-half
Cook the fettuccine according to package directions. Meanwhile, melt the butter in a deep 30 cm (12 in) skillet over moderate heat. Add the scallions and asparagus, cover, and cook for 5 minutes.
Stir the salmon, capers, pepper, and cream into the skillet and cook, uncovered, for 5 minutes, stirring occasionally. Drain the fettuccine, add to the salmon mixture in the skillet, and toss just to coat.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:1082