From, "Dining by Design...Stylish Recipes - Savory Settings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Pour the water into a medium skillet. Add the salmon. Simmer, covered, over medium-high heat for 7 minutes or until the fish flakes easily when probed with a fork. Remove to a bowl. Pour in the wine.
Fill a large pot with salted water, and bring to a boil over high heat. Add the fettucini. Cook until al dente; drain. Return the pasta to the pot; cover to keep warm.
Combine the broccoli, mushrooms and bell pepper in a steamer basket. Steam over boiling water for 3 to 4 minutes or until tender-crisp.
Combine the marinara sauce and buttermilk in a small saucepan. Cook over low heat until hot.
Arrange the fettucini on a large platter. Drain the salmon. Flake into bite-size pieces, discarding skin and bones. Top the fettucini with the vegetables, salmon and marinara mixture; toss to combine. Sprinkle with the Parmesan cheese.
Hint: Low-fat (1%) milk plus 1 teaspoon cider vinegar may be substituted for the buttermilk. Let the mixture stand for 10 minutes before using.
SERVINGS: 6
- 1 cup water
- 12 ounces salmon fillet
- 1/3 cup dry white wine
- Salt to taste
- 10 ounces whole wheat fettuccini
- 2 cups broccoli florets
- 1 cup quartered mushrooms
- 1 red bell pepper, julienned
- 1-1/2 cups marinara sauce
- 1/3 cup low-fat buttermilk
- 2 Tablespoons grated Parmesan cheese (optional)
TO PREPARE:
Pour the water into a medium skillet. Add the salmon. Simmer, covered, over medium-high heat for 7 minutes or until the fish flakes easily when probed with a fork. Remove to a bowl. Pour in the wine.
Fill a large pot with salted water, and bring to a boil over high heat. Add the fettucini. Cook until al dente; drain. Return the pasta to the pot; cover to keep warm.
Combine the broccoli, mushrooms and bell pepper in a steamer basket. Steam over boiling water for 3 to 4 minutes or until tender-crisp.
Combine the marinara sauce and buttermilk in a small saucepan. Cook over low heat until hot.
Arrange the fettucini on a large platter. Drain the salmon. Flake into bite-size pieces, discarding skin and bones. Top the fettucini with the vegetables, salmon and marinara mixture; toss to combine. Sprinkle with the Parmesan cheese.
Hint: Low-fat (1%) milk plus 1 teaspoon cider vinegar may be substituted for the buttermilk. Let the mixture stand for 10 minutes before using.
SERVINGS: 6
