Prep 15 mins
Cook 5 mins
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.
- 255.14 g packagerefrigerated fettuccine
- 473.18 ml zucchini, thinly sliced
- 340.19 g fresh salmon fillets
- 4.92 ml cooking oil
- 158.51 ml low-fat milk
- 44.37 ml reduced-fat cream cheese (Neufchatel)
- 14.79 ml fresh tarragon, snipped
- 1.23 ml pepper
- 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.
- 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.
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!