Try this Salmon Stroganoff And Fettuccine W/dill Butter recipe, or contribute your own.
Suggest a better descriptionIn skillet, heat butter and oil; saute onions and mushrooms for 6 minutes or until mushrooms are browned and onions are translucent. Remove from skillet; set aside. In same skillet, pour in wine and bring to boil, stirring up any brown bits from bottom of pan. Stir in curry and cream; bring to boil and boil until slightly reduced and thickened. Add salmon and poach for 5 minutes or until fish flakes easily with fork. Return onions and mushrooms to skillet and heat through. Serve over Fettuccine with Dill Butter. Sprinkle with watercress. Makes 4 servings. (Fettuccine with Dill Butter): In large pot of boiling salted water, cook fettuccine until al dente (tender but firm) or according to package directions. Drain well. Meanwhile in small saucepan, melt butter; stir in dill and lemon juice. Pour dill butter over pasta and toss; serve immediately. Makes 4 servings. Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living Rush Hour Cookbook Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 18, 1999
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Serving Size: 1 Serving (356g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 814 | ||
Calories from Fat: 410 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.6g | 61 % | |
Saturated Fat 22.5g | 112 % | |
Monounsaturated Fat 15.5g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 102.1mg | 31 % | |
Sodium 180.7mg | 6 % | |
Potassium 446.7mg | 12 % | |
Total Carbohydrate 95g | 28 % | |
Dietary Fiber 13.1g | 52 % | |
Sugars, other 81.9g | ||
Protein 9.7g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 814
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