Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Can salmon
1 Green onion, thinly sliced
1 tb Vegetable oil
2 ts Cornstarch
1 c Chicken broth
1 tb Dijon-style mustard
1/3 c Heavy cream
1/4 c Fresh dill, chopped
1 ts Lemon juice
16 oz Fettucine, cooked following
-package instructions

Drain the salmon, rinse it in cold water and carefully remove any
bones. Flake it coarsely, then set aside. In a large skillet, saut
the green onion in oil, stirring often. In a small bowl, whisk
together cornstarch and two tablespoons of chicken broth until
smooth. Whisk in mustard and remaining broth, mixing thoroughly. Pour
into the skillet with the green onions, stirring constantly . until
mixture thickens. Add heavy cream, dill, lemon juice and salmon. Heat
just to serving temperature. - In a serving bowl, pour the sauce over
the warm fettucine. Toss gently . and serve immediately.

From the files of Al Rice, North Pole Alaska. Feb 1994

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