Salmon Fettuccine Cabbage

Salmon, Fettuccine & Cabbage

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


  1. Cook fettuccine in lightly salted boiling water according to package directions (about 5 minutes); drain.
  2. Heat vinegar and oil in large skillet over medium-high heat. Add cabbage; cook 3 minutes or until crisp-tender, stirring occasionally.
  3. Stir in fennel seeds. Add fettuccine; toss lightly to coat. Add salmon; mix lightly.
  4. Heat thoroughly, stirring occasionally. Season with salt and pepper to taste. Garnish as desired.

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