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Salmon Scallops with Tarragon Cream




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




12-ounces fresh or frozen salmon fillets or steaks
1 9-ounce package refrigerated fettuccine
2 cups thinly sliced zucchini, yellow summer squash, and/or red sweet pepper
1 teaspoon cooking oil
2/3 cup light milk
3 tablespoons reduced-fat cream cheese (Neufchatel)
1 tablespoon snipped fresh tarragon, basil, or dill, or 1 teaspoon dried tarragon or basil, crushed, or 1 teaspoon dillweed
1/4 teaspoon pepper


Recipe



1. Thaw fish, if frozen. Skin fish, if necessary. Rinse fish; pat dry. Cut into 1-inch pieces. Set aside.
2. Meanwhile, cook pasta according to package directions, adding vegetables to pasta the last 1 minute of cooking. Drain and keep warm.
3. In a large nonstick skillet, cook and gently stir fish in hot oil over medium-high heat for 3 to 5 minutes or until fish flakes easily when tested with fork. Remove fish from skillet. Add milk, cream cheese, herb, and pepper to skillet. Cook and whisk until cream cheese is melted and sauce is smooth. Return fish to skillet. Cook and stir gently until heated through. Serve over fettuccine and vegetables. Makes 3 servings.