4 Salmon Fillets, (4 oz ea)
1/4 tsp Black pepper, coursely ground, divided
1 Lemon - fresh
4 oz fettuccine, uncooked
2 cloves Garlic, minced
1 tbsp margarine, reduced fat
1 tbsp Flour (all-purpose)
1/8 tsp Salt
1 cup Milk, fat-free
4 tbsp Parmesan Cheese, divided
1. Place salmon, skin side down, on a broiler rack coated with Pam. Sprinkle 1/8 tsp pepper. Squeeze juice from lemon over salmon. Broil 4-6 in from the heat for 10-12 minutes or until fish flakes easily with a fork. Meanwhile, cook fettuccine according to package directions.
2. In a sma ll saucepan, cook garlic in margarine until tender. Stir in the flour, salt and remaining pepper. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. stir in 3 TBSP cheese.
3. Drain fettuccine; toss with sauce. Serve with salmon. Sprinkle with remaining cheese.
YIELD: 4 servings
Winnie asked for this recipe for her 16th birthday. I am not sure where I found it. You can also use Tone's Salmon and Seafood Seasoning on the salmon instead of the black pepper. Also for quick cleanup, you can cover a baking sheet with aluminum foil when you cook the salmon.