Salmon, Fettuccine & Cabbage the Editors of Publications International, Ltd.
Salmon, Fettuccine & Cabbage
Makes 4 servings
|1||package (9 ounces) fresh fettuccine|
|1/4||cup plus 2 tablespoons seasoned rice vinegar|
|2||tablespoons vegetable oil|
|1/2||small head of cabbage, shredded (about 7 cups)|
|1/2||teaspoon fennel seeds|
|1||(15-1/2-ounce) can salmon, drained, flaked and bones removed|
|Salt and black pepper|
- Cook fettuccine in lightly salted boiling water according to package directions (about 5 minutes); drain.
- Heat vinegar and oil in large skillet over medium-high heat. Add cabbage; cook 3 minutes or until crisp-tender, stirring occasionally.
- Stir in fennel seeds. Add fettuccine; toss lightly to coat. Add salmon; mix lightly.
- Heat thoroughly, stirring occasionally. Season with salt and pepper to taste. Garnish as desired.
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