Title: Alaska-Style Salmon Fettuccine
Categories: Fish Pasta Salmon
Yield: 4 Servings

14 3/4	oz	Can PINK BEAUTY Salmon
6	tb	Butter
3	tb	Flour
4	c	Hot milk
3	tb	Sherry
1/2	c	Parmesan cheese, grated
1/3	c	Green onions, sliced
1 1/2	ts	Dijon-style mustard
1 1/2	ts	Dill weed*
		Freshly ground black pepper
1	lb	Fettuccine noodles*
1	tb	Parsley, chopped

Drain and flake salmon. Set aside. Melt butter in a large 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 minutes more, until heated through. Meanwhile, cook pasta according to package directions; drain and toss with sauce. Sprinkle with parsley to serve. Makes 4 servings. (*I don't care for dill, so I don't have any. I used Oregano to substitute, which turned out just fine. Also, I didn't have fettuccine noodles on hand, so I used a pound of angel hair pasta, instead. Next time, I'll use the fettuccine...the angel hair pasta breaks too easily since the sauce is very thick. Final concensus: A tasty dish. I'll definitely make it again, but not anytime soon. I don't think you could consider it diet food!) Source: Ocean Beauty/Pink Beauty Pink Salmon can wrapper. MM: Lyn. Submitted By LYN ORTIZ On 07-05-96 (0000)

From: Sharon Dibble Date: 20 Sep 97 National Cooking Echo Ä

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