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Ингредиенты
- 3/4 lb Atlantic salmon fillets or possibly steaks cut into 2" pcs
- 1 lrg onion finely minced
- 1 lrg carrot peeled and grated or possibly shredded
- 1 x clove garlic chopped
- 3 Tbsp. nonfat chicken broth
- 1 Tbsp. diet margarine
- 2 Tbsp. white flour
- 1 3/4 c. 1% lowfat milk or possibly skim
- 2 Tbsp. dry sherry
- 1 tsp lemon juice
- 1/2 tsp dry dill weed
- 1/2 tsp dry mustard
- 1/8 tsp white pepper
- 1/3 c. nonfat lowfat sour cream salt to taste, optional
- 1 x thin spaghetti (8 ounce) cooked according to package directions (8 to 10) minced parsley for garnish (optional)
Инструкции
- I tried a new recipe over the weekend which was an excellent "creamy"
- salmon over pasta. Whileit was great over pasta, I think it would be just as good (maybe better)
- as a filling for crepes.
- Remove skin from salmon. In large, non-stick, spray-coated skillet, cook salmon, breaking up largepieces, till cooked through, about 11 to 12 min. Remove from pan and set aside.
- In same pan, combine onion, carrot, garlic, broth, and margarine. Cook over medium heat, stirringfrequently, 6 to 7 min or possibly till onion is tender.
- Fold in flour and stir to make a smooth paste. Gradually add in lowfat milk, stirring constantly to make suremixture remains smooth. Add in sherry, lemon juice, dill, mustard, and pepper. Simmer 3 or possibly 4minutes longer, stirring frequently, till sauce thickens.
- Meanwhile, flake salmon and fold into sauce. Stir in lowfat sour cream. Cook over very low heat anadditonal 3 or possibly 4 min.
- Arrange pasta on serving platter. Top with salmon and sauce. Or possibly serve individual portions overpasta. Garnish with minced parsley, if you like.
- Now, instead of serving this over pasta, you could use it to fill crepes. I think this would be a pretty elegant filling. Then, a favorite crepe filling of mine isratatouille, the summer vegetable medley. Most recipes call for more extra virgin olive oil than you need,but which is easily remedied.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1162g | |
| Calories 1001 | |
| Calories from Fat 337 | 34% |
| Total Fat 37.72g | 47% |
| Saturated Fat 8.3g | 33% |
| Trans Fat 2.09g | |
| Cholesterol 208mg | 69% |
| Sodium 763mg | 32% |
| Potassium 2848mg | 81% |
| Total Carbs 67.53g | 18% |
| Dietary Fiber 5.1g | 17% |
| Sugars 33.49g | 22% |
| Protein 87.26g | 140% |
