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Fettuccine with Salmon Sauce
2 cloves garlic, minced
1/4 cup butter
1 teaspoon coarsely cracked pepper
1/2 lb. cooked salmon
1 cup Clam juice
1 pound fettuccine or linguine spaghetti, cooked
2 tablespoons chopped parsley

Saute garlic in butter and oil until lightly browned; add pepper.
Flake salmon; add with Clam juice to garlic mixture.
Bring to simmer; just before serving over fettuccine, stir in parsley.

Yield 4 servings.

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Italian-Style Salmon Steaks
2 pounds salmon steaks, fresh or frozen
2 cups Italian dressing
2 tablespoons lemon juice
2 teaspoons salt
1/4 teaspoon pepper

Thaw steaks, if frozen; pat dry with toweling.
Cut into serving-size portions; place in single layer in shallow baking dish.
Combine remaining ingredients except paprika.
Pour sauce over fish; let stand 30 minutes, turning once.
Remove fish; reserve sauce for basting.
Place fish in well-greased hinged wire grills or on rack in open roasting pan.
Sprinkle with paprika.
Cook about 4 inches from moderately hot coals or preheated broiler 8 minutes.
Baste with sauce; sprinkle with paprika.
Turn; cook 7 to 10 minutes, until fish flakes easily.
Place on heated platter. Garnish with parsley and lemon wedges.

Yield 6 servings.

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