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    You are in: Home / Recipes / Salmon Scallops With Tarragon Cream Recipe
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    Salmon Scallops With Tarragon Cream

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Nancy's Pantry's Note:

    This recipe calls for salmon cut into coin-size scallops which are quick-fried and then coated in a low-fat cream sauce. Recipe is from B H & G Fresh & Simple. Cook time does not include time for cooking pasta.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook pasta according to package directions, add zucchini to pasta the last 1 minute of cooking. Drain and keep warm. Meanwhile, skin fish, if necessary. Rinse fish; pat dry. Cut into 1 inch pieces.
    2. 2
      In a large nonstick skillet cook and stir fish in hot oil over medium-high heat for 3 - 5 minutes or until fish flakes easily with a fork. Remove from skillet. Add milk, cream cheese, tarragon and pepper to skillet. Cook and whisk until cream cheese is melted and sauce is smooth. Return salmon to skillet. Cook and stir gently until heated through. Serve over fettuccine and zucchini.

    Ratings & Reviews:

    • on November 07, 2013

      55

      I really enjoyed this dish!I did make a few changes, using spiral pasta,soy milk, and basil cream cheese. I didn't have zuchhini, so used red bell peppers, onions, and peas(and had to use dried tarragon). Loved the sauce and it was so good with the salmon. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Salmon Scallops With Tarragon Cream

    Serving Size: 1 (353 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 556.2
     
    Calories from Fat 120
    21%
    Total Fat 13.4 g
    20%
    Saturated Fat 3.9 g
    19%
    Cholesterol 134.2 mg
    44%
    Sodium 204.1 mg
    8%
    Total Carbohydrate 68.3 g
    22%
    Dietary Fiber 3.8 g
    15%
    Sugars 7.3 g
    29%
    Protein 39.5 g
    79%

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