salmon scallops with tarragon cream

Name: Salmon Scallops with Tarragon Cream
Prep time: 15 min
Cook time: 15 min
Yield: 3
Cuisine: American
Ingredients: 1 package(s) 9-oz pkg refrigerated fettuccine; 2 cup(s) zucchini, thinly sliced; 12 ounce(s) fresh salmon filets; 1 teaspoon(s) cooking oil; 2/3 cup(s) low-fat milk; 3 tablespoon(s) reduced-fat cream cheese (neufchatel); 1 tablespoon(s) fresh tarragon, snipped; 1/4 teaspoon(s) freshly ground black pepper

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8 Pinches

Daily Inspiration S

Deep In The Heart of, TX

Updated on Jan 29, 2015

A nice low-fat pasta dish with great tarragon flavor.

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prep time 15 Min

cook time 15 Min

method Stove Top

yield 3 serving(s)

Ingredients

1 package 9-oz pkg refrigerated fettuccine
2 cups zucchini, thinly sliced
12 ounces fresh salmon filets
1 teaspoon cooking oil
2/3 cup low-fat milk
3 tablespoons reduced-fat cream cheese (neufchatel)
1 tablespoon fresh tarragon, snipped
1/4 teaspoon freshly ground black pepper

How To Make salmon scallops with tarragon cream

Step 1

Cook pasta according to package directions and add zucchini to pasta the last 1 minute of cooking. Drain and keep warm.

Step 2

Meanwhile, skin fish, if necessary. Rinse fish; pat dry. Cut into 1 inch pieces.
Step 3

In a large nonstick skillet, cook and stir fish in hot oil over medium-high heat for 3-5 minutes or until fish flakes easily with a fork. Remove from skillet. Add milk, cream cheese, tarragon and pepper to skillet. Cook and whisk until cream cheese is melted and sauce is smooth. Return salmon to skillet. Cook and stir gently until heated through. Serve over fettuccine and zucchini.
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