7 1/2 ounces canned salmon or you can break up smoked salmon
2 tablespoons margarine
1/4 cup flour
2 1/2 cups skim milk -- heated
2 tablespoons sherry
2 tablespoons green onions -- sliced
1 tablespoon Dijon mustard
3/4 teaspoon dill weed
pepper -- to taste
8 ounces fettuccine
1 tablespoon chopped parsley
4 tablespoons Parmesan cheese
Drain and flake salmon. Set aside.
Melt margarine in a medium saucepan over medium heat. Remove from heat and whisk
in the flour. Cook, stirring constantly, for 2-3 minutes. Whisk in hot milk and
sherry; cook, stirring frequently for 15 minutes.
Stir in flaked salmon and remaining ingredients except the fettuccine and
parsley; cook 2-3 more minutes, until heated through.
Meanwhile, cook the pasta according to package directions; drain and place on a
serving platter. Spoon the sauce over the pasta and sprinkle with parsley and
Parmesan cheese to serve.
Serving Size: 4