Please read about our FREE membership and submissions on our home page. Blessings for Life is currently being redesigned for your enjoyment and will be back in the near future.  Until then, please sign up to join us and visit our archives.  We're so glad you could come by and visit with us today.  YOU ARE A BLESSING!!!

Zesty Salmon with Spinach Fettuccine
by Michelle Jones

Salmon is a wonderful tasting fish, and one of the highest in omega-3 fatty acids, that's the good fat! It's natural oiliness means it can be prepared without added fat, broiling and grilling are our favorites. This recipe calls for a lemon marinade and hot cooked spinach fettuccine.

Ingredients:

2 teaspoons grated lemon rind

1/4 cup fresh lemon juice, divided

1 teaspoon olive oil

1 (12-ounce) skinned salmon fillet (1/2 inch thick), cut into 1/2-inch-wide strips

Cooking spray

1 1/2 cups low-salt vegetable broth

4 teaspoons cornstarch

2 garlic cloves, minced

2 tablespoons low-fat sour cream

4 teaspoons reduced-calorie stick margarine

1/4 cup chopped fresh parsley, divided

4 cups hot cooked spinach fettuccine (about 8 ounces uncooked pasta)

Lemon slices (optional)

Directions:

1. Combine lemon rind, 2 tablespoons lemon juice, oil, and salmon in a large zip-lock plastic bag. Seal bag; marinate in refrigerator 20 minutes. Remove salmon from bag; discard marinade. Place salmon on a broiler pan coated with cooking spray; broil 6 minutes or until fish flakes easily when tested with a fork, turning after 3 minutes. Set aside; keep warm.

2. Preheat broiler.

3. Combine broth, cornstarch, and garlic in a small saucepan. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Add 2 tablespoons lemon juice, sour cream, and margarine; cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in 2 tablespoons parsley.

4. Arrange pasta on a serving platter; top with salmon. Drizzle sauce over salmon. Sprinkle with 2 tablespoons parsley. Garnish with lemon slices, if desired.

*  *  *

Source: Cooking Light