Fettuccine with Salmon Sauce

Last weekend Joe and I went to explore a used bookstore that Joe had discovered. Overall the bookstore was a disappointment, but I did unearth a few good cookbooks while we there. One was the Woman's Day Pasta and Grains cookbook. While perusing it in the car on the way home, I came across a recipe for fettuccine with salmon sauce. Since I was already intending to make some kind of fish/pasta dish the next night, I decided to utilize the fettuccine recipe. I thought this was fantastic! It was nice and creamy and really let the flavor of the salmon shine through. Plus it had tons of spinach in it, and I love spinach. Joe didn't love it quite as much as I did (I think because of all the spinach - he's not quite a fan) but I thought it was a very nice dinner!

Fettuccine with Salmon Sauce

12 ounces fettuccine

3 tablespoons butter or margarine

3 tablespoons all-purpose flour

2 cups milk (I used skim)

1 tablespoon Dijon mustard (I used a little more)

1/4 teaspoon salt

1/4 teaspoon ground red pepper

1 package (10 ounces) frozen chopped spinach

2 salmon filets, grilled and cut into bite sized pieces

Bring a large pot of water to boil and cook fettuccine according to package directions. Drain and set aside.

Meanwhile, melt the butter in a saucepan over medium heat. Add the flour and cook two to three minutes, stirring constantly, until smooth. Add milk, mustard, salt and pepper and stir.

Add spinach to sauce and bring to a simmer, stirring occasionally to break up spinach. Cook six to eight minutes or until sauce is thickened and smooth.

Add the salmon to spinach sauce and stir to break up large pieces. Remove from heat.

Transfer fettuccine to large platter or bowl and pour salmon sauce over pasta. Toss to coat.