Recipes
Linguine with Salmon, Leek and Dill
Ingredients:
WHITE SAUCE
2 cups low-fat milk 500 mL
¼ tsp nutmeg 1 mL
Pinch cayenne pepper Pinch
4 tsp flour, preferably whole wheat 20 mL
1 tbsp olive oil 15 mL
¼ cup grated Parmesan cheese 50 mL
2 leeks, thinly sliced 2
¼ cup white wine 50 mL
2 tbsp chopped shallots or onions 25 mL
2 cloves garlic, crushed 2
10 oz linguine, preferably spinach pasta 300 g
12 oz salmon fillets, skinned, boned and cubed 375 g
3 tbsp minced fresh dill (or 1 tsp/5 mL dried) 45 mL
Pinch freshly crushed peppercorns, preferably pink peppercorns Pinch
Instructions:
1. White Sauce: In a saucepan bring milk, nutmeg and cayenne to a boil; remove from heat. In another saucepan, combine flour and olive oil over medium heat; cook, stirring, until blended. Gradually add hot milk mixture, whisking constantly; cook, whisking, until thickened, about 5 minutes. Stir in Parmesan; set aside.
2. In a saucepan combine leeks, wine, shallots and garlic; bring to a boil, reduce heat and cook until vegetables soft, about 10 minutes. Meanwhile, cook the pasta.
3. In a large pot of boiling salted water, cook linguine 8 to 10 minutes or until al dente. Stir white sauce and salmon into leek mixture; cook just until salmon is barely done, about 3 minutes. Toss drained pasta with sauce, dill and pepper. Serve immediately.
Notes:
Nutritional Analysis per Serving: Calories 378, carbohydrate 48g, fiber 5g, protein 23g, total fat 10g, saturated fat 3g, sodium 161 mg, cholesterol 41 mg.
Canada’s Choice per Serving: 3 Carbohydrates, 2 ½ Meat & Alternatives
Recipe reprinted with permission from Complete Canadian Diabetes Cookbook, Katherine E. Younker, Robert Rose Inc., 2005, http://www.robertrose.ca