Title: Zesty Salmon with Spinach Fettuccine
Categories: Entree Shellfish Pasta Salmon
Yield: 4 Servings

2	ts	Grated lemon rind
1/4	c	Fresh lemon juice, divided
1	ts	Olive oil
1		Skinned (12-ounce) salmon fillet (1/2" thick), cut into 1/2"
		Cooking spray
1 1/2	c	Low-salt vegetable broth
4	ts	Cornstarch
2		Garlic cloves, minced
2	tb	Low-fat sour cream
4	ts	Reduced-calorie stick margarine
1/4	c	Chopped fresh parsley, divided
4	c	Hot cooked spinach fettuccine
		Lemon slices (optional)

1. Combine lemon rind, 2 tablespoons lemon juice, oil, and salmon in a large zip-top plastic bag. Seal bag; marinate in refrigerator 20 minutes. Remove salmon from bag; discard marinade. Place salmon on a broiler pan coated with cooking spray; broil 6 minutes or until fish flakes easily= when tested with a fork, turning after 3 minutes. Set aside; keep warm.

2. Preheat broiler.

3. Combine broth, cornstarch, and garlic in a small saucepan. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Add 2 tablespoons lemon juice, sour cream, and margarine; cook 3 minutes or= until thick, stirring constantly. Remove from heat; stir in 2 tablespoons parsley.

4. Arrange pasta on a serving platter; top with salmon. Drizzle sauce over salmon. Sprinkle with 2 tablespoons parsley. Garnish with lemon slices, if desired.

CALORIES 408 (30% from fat); FAT 13.4g (sat 2.6g, mono 5.8g, poly 2.9g); PROTEIN 25.6g; CARB 45.4g; FIBER 2.5g; CHOL 61mg; IRON 2.6m

Reprinted from the Cooking Light Website

From: Julie Bertholf Date: 30 Jun 97 Meal-Master Format Recipes (Mailing List) Ä

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