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Herbed Salmon With Spinach Fettuccine

Microwaverina's picture
Ingredients
  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)
  Butter/Margarine 2 Teaspoon
  Grated parmesan cheese 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Salmon

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