1 Can Captain Jim's Alaskan Smoked Salmon
2 T. margarine
1/4 C. flour
2-1/2 C. hot low-fat milk
2 T. sherry
6 oz. can sliced mushrooms, drained
2 T. sliced green onions
3/4 t. Dijon Mustard
3/4 t. dillweed
black pepper, to taste
8 oz. fettuccine, uncooked
1 T. fresh parsley, chopped
Drain and flake salmon; set aside. Melt margarine in a medium saucepan over medium heat. Remove from heat and whisk in flour. Cook, stirring constantly, for 2-3 minutes. Whisk in milk and sherry; cook stirring frequently, for 15 minutes. Stir in flaked salmon and remaining ingredients except fettuccine and parsley; cook 2-3 minutes more, until heated thoroughly. Meanwhile, cook pasta according to package directions, drain and place on serving dish. Spoon salmon sauce over pasta and sprinkle with parsley to serve.