Salmon Fettuccini

"My dad and I made this last night and though we had to substitute a little bit, it came out superb! We substituted the light cream for milk and we ended up using a teaspoon more of the flour to thicken the sauce."
 
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Ready In:
45mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Cook fettuccini according to package.
  • Using a skillet, melt the butter over medium heat and saute the mushrooms, zucchini, garlic and onions until they are tender.
  • Next, stir in the flour.
  • Add cream and bring to a boil. Cook, stirring, for about 1 minute.
  • Add the salmon, peas, tomato, salt and pepper. Continue to cook and stir it for approximately 3 minute.
  • Drain the fettucini and top with the salmon mixture.

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Reviews

  1. Very tasty, a great hit with my partner, & washed down with a lovely bottle of Semillon Sauvignon Blanc. Substituted the zucchini with asparagus and the peas with snow peas, which really worked well. Highly recommended.
     
  2. DH and I enjoyed this. I used a large can of salmon, yellow crooknecked squash and heavy cream. Next time I think I will add some parmesan cheese. Thanks for a different way to have canned salmon.
     
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Tweaks

  1. Very tasty, a great hit with my partner, & washed down with a lovely bottle of Semillon Sauvignon Blanc. Substituted the zucchini with asparagus and the peas with snow peas, which really worked well. Highly recommended.
     

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