Salmon with creamy cucumber sauce
Preparation time: 50 min
8 oz uncooked spinach fettuccine
1 cup plain fat-free yogurt
1 tablespoon all-purpose flour
1 tablespoon chopped fresh or 1 teaspoon dried dill weed
1 teaspoon prepared horseradish
1 medium cucumber, seeded, chopped (1 cup)
1 can (6 oz) boneless skinless pink salmon, drained, flaked
1. Cook fettuccine as directed on package, omitting salt and oil; drain.
2. Meanwhile, in 2-quart saucepan, mix yogurt and flour. Stir in dill and horseradish. Heat over low heat, stirring constantly, until hot (do not boil). Stir in cucumber and salmon. Serve over fettuccine.