Herbed Salmon With Spinach Fettuccine
|Carrot||1 Medium, julienned|
|Stalk celery||1 , julienned|
|Salmon steaks||10 Ounce (2 Pieces, 5 Ounce Each)|
|Thinly sliced scallions||2 Tablespoon|
|Minced fresh parsley||2 Tablespoon|
|Minced fresh dill||2 Teaspoon|
|Spinach fettuccine||8 Ounce (Use Fresh)|
|Grated parmesan cheese||1 Tablespoon|
Tear off two (10" X 14") sheets of parchment.
Fold each in half and trim the edges to form a half-moon shape.
Open the parchment and coat the top of each with no-stick spray.
Divide the carrots and celery between the papers, positioning them to one side of the crease on each wrapper.
Top with the fillets.
Sprinkle each with half of the scallions, parsley, and dill.
Fold the parchment over the fish, fold up the edges securely, and crimp them to seal well.
Place the packets on a plate and microwave on high for 3 to 4 minutes, or until the fish is opaque throughout.
While the fish is microwaving, cook the fettuccine in a large pot of boiling water until just tender, about 3 minutes.
Drain and place in a large bowl.
Toss with the margarine or butter and then with the Parmesan.
Cut open the tops of the parchment wrappers to expose the fish.
Serve with the fettuccine.