Zesty Smoked Salmon With Spinach Fettuccine Recipe   

Ingredients:

• 2 teaspoons Grated lemon rind
• 1/4 cup Fresh lemon juice, divided
• 1 teaspoon Olive oil
• 1 (16-ounce) Smoked Salmon fillet
• Cooking spray
• 1 1/2 cup Low-salt vegetable broth
• 4 teaspoons Cornstarch
• 2 cloves garlic, minced
• 2 tablespoons Low-fat sour cream
• 4 teaspoons Reduced-calorie stick margarine
• 1/4 cup Chopped fresh parsley, divided
• 4 cups Hot cooked spinach fettuccine
• Lemon slices (optional)

Directions:

Combine lemon rind, 2 tablespoons lemon juice, oil, and salmon in a large zip-top plastic bag. Seal bag; marinate in refrigerator 20 minutes. Remove salmon from bag; discard marinade. Place salmon on a broiler pan coated with cooking spray; broil 6 minutes or until fish flakes easily when tested with a fork, turning after 3 minutes. Set aside; keep warm.

Preheat broiler.

Combine broth, cornstarch, and garlic in a small saucepan. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Add 2 tablespoons lemon juice, sour cream, and margarine; cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in 2 tablespoons parsley.

Arrange pasta on a serving platter; top with salmon. Drizzle sauce over salmon. Sprinkle with 2 tablespoons parsley. Garnish with lemon slices, if desired.

Recipe URL:  http://www.cdkitchen.com/recipes/recs/26/ZestySalmonWithSpinachFett66526.shtml

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