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Recipe: Salmon Fettuccine With Capers And Artichokes
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4 Servings
1 cn Alaska salmon; (14-3/4 oz.)
; drained and flaked
8 oz Fettucine; uncooked
; or spinach fettucine
2 tb Fresh lemon juice
1/2 c Nonfat sour cream
1/2 c Milk
1 6.5-oz jar marinated
-artichoke hearts; drained
2 tb Drained capers
1 tb Fresh dill; chopped
; or 1 tsp. dried
1 tb Fresh tarragon; chopped
; or 1 tsp. dried
1/2 c Freshly grated parmesan
-cheese
Freshly ground black pepper
Prepare fettuccine according to package directions. Toss salmon with lemon
juice and set aside. Combine sour cream and milk in a large deep skillet;
heat over medium heat. Add artichoke hearts, capers, dill and tarragon;
heat through, stirring frequently. Drain pasta; add to skillet, tossing
well. Add cheese and salmon mixture, tossing lightly. Arrange on four
serving plates, sprinkle with pepper. Serve with additional cheese if
desired.
1 cn Alaska salmon; (14-3/4 oz.)
; drained and flaked
8 oz Fettucine; uncooked
; or spinach fettucine
2 tb Fresh lemon juice
1/2 c Nonfat sour cream
1/2 c Milk
1 6.5-oz jar marinated
-artichoke hearts; drained
2 tb Drained capers
1 tb Fresh dill; chopped
; or 1 tsp. dried
1 tb Fresh tarragon; chopped
; or 1 tsp. dried
1/2 c Freshly grated parmesan
-cheese
Freshly ground black pepper
Prepare fettuccine according to package directions. Toss salmon with lemon
juice and set aside. Combine sour cream and milk in a large deep skillet;
heat over medium heat. Add artichoke hearts, capers, dill and tarragon;
heat through, stirring frequently. Drain pasta; add to skillet, tossing
well. Add cheese and salmon mixture, tossing lightly. Arrange on four
serving plates, sprinkle with pepper. Serve with additional cheese if
desired.
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Salmon, Fettuccine, Capers, Artichokes
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