Zesty Salmon with Spinach Fettuccine

Zesty Salmon with Spinach Fettuccine Ingredients

2 ts Grated lemon rind	2 Garlic cloves, minced
1/4 c Fresh lemon juice, divided	2 tb Low-fat sour cream
1 ts Olive oil	4 ts Reduced-calorie stick
1 Skinned (12-ounce) salmon	1/4 c Chopped fresh parsley,
Cooking spray	4 c Hot cooked spinach
1 1/2 c Low-salt vegetable broth	Lemon slices (optional)
4 ts Cornstarch

Instructions for Zesty Salmon with Spinach Fettuccine

1. Combine lemon rind, 2 tablespoons lemon juice, oil, and salmon in a large zip-top 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. Yield: 4 servings (serving size: 1 cup pasta, 2-1/4 ounces fish, and 1/3 cup sauce). >From Cooking Light Website: http://cookinglight.com 6/30/97 Recipe by: Cooking Light Magazine Posted to MC-Recipe Digest V1 #651 by Rooby on Jun 30, 1997

Main Ingredient: FishCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cornstarch	Garlic	Lemon	Olive Oil
Parsley	Salmon	Sour cream	Spinach

Pasta Corn Sour cream Cream Garlic Olive oil Parsley Salmon Spinach Lemon Fish

for flavor and categorization

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