From, "Dining by Design...Stylish Recipes - Savory Settings," published in cooperation with your Daily Inbox Newsletter.


  • 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)


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.


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