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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My husband, Chet, and I both love sport fishingin fact, we even went fishing on our honeymoon! This tasty recipe is a favorite when we have leftover cooked salmon to use up. It's also great with canned salmon.Lisa Royston, Wasilla, Alaska Ingredients:
8 ounces uncooked fettuccine |
1-1/2 cups sliced fresh mushrooms |
1 small zucchini, sliced |
2 tablespoons chopped onion |
2 tablespoons butter |
1 tablespoon king arthur unbleached all-purpose flour |
3/4 cup milk |
3/4 cup canned or fully cooked salmon chunks |
1/2 cup frozen peas, thawed |
1/2 cup diced fresh tomato |
1 tablespoon minced parsley |
1/4 teaspoon salt |
1/8 to 1/4 teaspoon pepper |
1/8 teaspoon dried basil |
1/8 teaspoon dried oregano |
Directions:
1. Cook fettuccine according to package directions. Meanwhile in a large skillet, saute the mushrooms, zucchini and onion in butter until crisp-tender.
2. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salmon, peas, tomato, parsley and seasonings; heat through. Drain fettuccine; serve with salmon mixture. Yield: 4 servings.
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