I did make a lot of changes, but the result was DELICIOUS. I couldn't find spinach fettuccine, so I used whole wheat fettuccine in its place. As many suggested, I sauteed the vegetables first -- 1/2 cup finely diced onion, 2 stalks finely diced celery, 2 teaspoons minced garlic, and 1/2 cup frozen peas. I omitted the mushrooms, as a personal preference. When the onions were translucent, I dumped them into a bowl, and started on the roux. Instead of using milk in addition to the salmon "broth," I used half and half. I was out of white wine, Parmesan, parsley, and dill -- so I left those out. I salted and peppered to taste, then added about 3/4 teaspoon red pepper flakes. I added the salmon and the veggies, mixed to combined, and served over the pasta. It was a HUGE hit. My husband and kids all thought they wouldn't like it, but they all ended up having THIRDS. I will definitely make this again!!!
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I did make a lot of changes, but the result was DELICIOUS. I couldn't find spinach fettuccine,...