Pasta with Salmon and Tarragon Butter Sauce
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 441kcal
- Carbohydrate Content: 40g
- Fat Content: 15g
- Protein Content: 28g
- Salt : 0.2g
- Sugar Content: 0.8g
- Potassium: 11mmol / 417mg
- Phosphate: 11mmol / 336mg
Pasta with Salmon and Tarragon Butter Sauce
Ingredients
- salmon fillets - 4 (90g / 3 ½ oz each)
- water - 600 mls
- bay leaf - 1
- pasta - 400g /16oz dried
- butter/margarine - 1 tablespoon
- plain flour - 2 tablespoon
- black pepper - 1 teaspoon
- fresh tarragon - 2 tablespoons, fresh, chopped
Instructions
- Poach the salmon fillets in the water with the bay leaf for about 15 minutes, or until cooked.
- Remove the fish from the water and reserve 450mls of the fish stock.
- Cook the pasta in a large pan of boiling water.
- While the pasta is cooking, flake the fish, discarding any bones and skin.
- Melt the butter or margarine in a pan, add the flour and stir for 1 minute.
- Remove from the heat and gradually stir in the fish stock.
- Return to the heat and stir until the sauce thickens.
- Season with black pepper to taste and stir in the tarragon.
- Drain the pasta. Add the salmon and sauce and mix gently.
Per portion
- this dish provides 2½ protein exchanges (allowances).
- Check your daily allowances to see if you have enough remaining for this dish
Reproduced with kind permission from ‘Food with Thought’ Recipe book.
Some advice from the Kidney (Renal) Dietitians:
‘Delicious served with salad vegetables from your daily allowance. Watch portion sizes and choose lower potassium vegetables if you need to follow a low potassium kidney diet.'
