Salmon with creamy cucumber sauce


Salmon with creamy cucumber sauce

Servings: 4

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.



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