Ingredients
For the sauce
| 3 tablespoons of unsalted butter |
| 1/4 onion, finely chopped |
| 3 tablespoons of wheat flour |
| 1/4 onion, finely chopped |
| 2 cups of skim milk |
| A pinch of nutmeg |
| 2 cloves |
| 1 bay leaf |
| A pinch of salt and ground black pepper |
For the pasta
| 2 liters of water |
| 1/2 teaspoon of salt |
| 200 g of Fettuccine La Moderna® |
| 4 slices of salmon (140 g each) |
| 2 tablespoon of olive oil |
| 2 tablespoon fresh dill, chopped |
| A pinch of ground black pepper |
| 1 tablespoon unsalted butter |
| 2 garlic cloves, finely minced |
| 1 green bell pepper, julienned |
| 1 zucchini, julienned |
| 1 cup broccoli, florets and blanched |
| 1 cup green beans, blanched and halved |
| 2 tablespoons Parmesan cheese, grated |
Instructions
For the sauce
| Step 1
Melt the butter in a saucepan, add and cook the onion until translucent. |
| Step 2
Add the flour and stir constantly until lightly browned. Add the milk and mix with a balloon whisk to avoid lumps. |
| Step 3
Finally, add the spices and cook without stopping moving for 10 minutes or until it thickens slightly. |
For the pasta
| Step 1
Heat the water with the salt. |
| Step 2
When it boils, add the Fettuccine La Moderna® and cook up to one minute before the time marked on the package. |
| Step 3
Drain and reserve. |
| Step 4
Increase the flavor of salmon with a tablespoon of olive oil, dill and pepper. |
| Step 5
Melt butter in a frying pan and cook the salmon, skin side first, until crispy; then turn it over and cook for a couple more minutes or until you get the desired doneness. |
| Step 6
Remove from skillet and reserve hot. |
