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.

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Source: Cooking Light