Salmon Fettuccine

This salmon fettuccine pairs flaked fish with a sherry-spiked cream sauce that’s lighter than it looks. Low-fat milk stands in for heavy cream, and a roux of margarine and flour thickens it into something silky without all the richness.

Dijon mustard and dill give the sauce a tangy, herbal backbone that complements the salmon without masking it. A splash of sherry adds warmth and a subtle nuttiness you won’t get from white wine. Green onions stirred in at the end bring a fresh bite.

Spinach fettuccine is a smart choice here. The earthy, slightly green flavor of the pasta pairs naturally with the salmon and dill, and the color contrast on the plate looks great.

Kitchen Tips

• Make the roux first and cook it for a full 2 to 3 minutes before adding liquid. This cooks out the raw flour taste that can ruin a cream sauce.
• Whisk the hot milk in steadily. Cold milk added to a hot roux causes lumps.
• Flake the salmon into large chunks, not shreds. You want to see and taste distinct pieces in every bite.
• Don’t boil the sauce after adding the salmon. Gentle heat keeps the fish tender.

Variations

• Use canned or leftover cooked salmon interchangeably. Both work well here.
• Replace sherry with dry white wine or vermouth for a crisper flavor.
• Toss in a handful of frozen peas with the salmon for added sweetness and color.