Salmon Fettuccine

This comforting Salmon Fettuccine combines the rich flavor of canned Alaska salmon with a silky, homemade white sauce. The sauce is built on a classic roux base using margarine and flour, enriched with hot low-fat milk and a splash of sherry for depth. Bright notes of Dijon mustard and fresh dill weed cut through the creaminess, providing a balanced and savory profile. It&# 226;ÂÂs an excellent choice for a quick midweek meal or when you need something satisfying that comes together in under 40 minutes. The dish is simple to prepare using pantry staples, making it a reliable favorite for busy households. Serve hot for a hearty, home-style experience.

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 558.8

Description

This comforting Salmon Fettuccine combines the rich flavor of canned Alaska salmon with a silky, homemade white sauce. The sauce is built on a classic roux base using margarine and flour, enriched with hot low-fat milk and a splash of sherry for depth. Bright notes of Dijon mustard and fresh dill weed cut through the creaminess, providing a balanced and savory profile. It&# 226;ÂÂs an excellent choice for a quick midweek meal or when you need something satisfying that comes together in under 40 minutes. The dish is simple to prepare using pantry staples, making it a reliable favorite for busy households. Serve hot for a hearty, home-style experience.

Ingredients

7 1/2 ounce Canned Alaska salmon
2 tablespoon Margarine
1/4 cup Flour
2 1/2 cup Hot low-fat milk
2 tablespoon Sherry
2 tablespoon Sliced green onions
3/4 teaspoon Dijon mustard
3/4 teaspoon Dill weed
8 ounce Fettuccine noodles
1 tablespoon Chopped parsley
1 pinch Black pepper; to taste

Directions

1
Drain the canned salmon and flake it into small pieces; set aside.
2
Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente; drain and keep warm.
3
Melt the margarine in a medium saucepan over medium heat.
4
Whisk in the flour and cook, stirring constantly, for 2-3 minutes to form a roux.
5
Gradually whisk in the hot low-fat milk and sherry, ensuring there are no lumps.
6
Cook the sauce, stirring frequently, for 15 minutes or until thickened.
7
Stir in the flaked salmon, Dijon mustard, dill weed, green onions, and black pepper.
8
Cook for 2-3 more minutes, just until the salmon is heated through.
9
Spoon the salmon sauce over the drained fettuccine on a serving platter.
10
Sprinkle with chopped parsley and serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 558.8kcal

% Daily Value *
Total Fat 31.3g49%
Saturated Fat 8.6g43%
Cholesterol 106.1mg36%
Sodium 256.5mg11%
Total Carbohydrate 19.9g7%
Dietary Fiber 0.6g3%
Sugars 7.9g
Protein 44.3g89%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the milk is hot before adding it to the roux to help prevent lumps in the sauce.

If the sauce becomes too thick, you can thin it with a splash of additional warm milk.

For a richer flavor, substitute butter for the margarine.

Fresh dill can be used instead of dried dill weed; use about 1 tablespoon of chopped fresh dill.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.

Keywords: salmon, fettuccine, cream sauce, dill, sherry, dijon mustard, pasta, weeknight dinner, canned fish, easy recipe, comfort food, seafood pasta, quick meal, family friendly, roux, milk sauce

Read it online: https://www.chefs-mate.com/recipe/salmon-fettuccine/