 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Use canned or smoked. I found this off a can of salmon and uncovered recipe from being tucked away for many years. Cooking/prep times are estimated. Enjoy! Ingredients:
1 (14 ounce) can salmon, alaskan |
6 tablespoons butter |
3 tablespoons flour |
4 cups milk, hot |
3 tablespoons sherry wine |
1/2 cup parmesan cheese, grated |
1/3 cup green onion, sliced |
1 1/2 teaspoons dijon-style mustard |
1 1/2 teaspoons dill weed |
1/8 teaspoon black pepper (or more, your preference) |
1 lb fettuccine pasta |
1 tablespoon parsley, chopped |
Directions:
1. Drain and flake salmon. Remove any skin or bone spine if necessary. Set aside.
2. Melt butter over medium heat. Remove from heat and whisk in flour.
3. Cook stirring constantly for 2-3 minutes.
4. Whisk in milk and sherry, cook 15 minutes stirring often.
5. Begin boiling water and cooking fettuccini.
6. Stir in flaked salmon and other ingredients, except parsley, into milk mixture and cook for an additional 2-3 minutes.
7. Drain pasta once done and toss with sauce.
8. Garnish with parsley.
|
|