Recipe: Spinach Fettuccine with Salmon and Green Beans

SPINACH FETTUCCINE WITH SALMON AND GREEN BEANS

3 to 4 quarts water (for cooking fresh green beans)
8 oz. fresh green beans, trimmed and cut into 1-inch pieces (frozen may be substituted)
1/2 lb. uncooked spinach fettuccine
1 Tbsp. olive oil, divided use
12 oz. fillet fresh salmon (preferably wild), cut into strips*
Salt and freshly ground pepper, to taste
1 tsp. paprika**
2 cloves fresh garlic, finely chopped.
1/8 tsp. red pepper flakes (optional)
2 Tbsp. chopped fresh chives
2 Tbsp. chopped fresh parsley
1/2 Tbsp. fresh lemon juice

Boil water in large saucepan. Add beans, if using fresh. Cook about 4 minutes or until tender crisp. Remove with slotted spoon. Set aside.

Cook pasta in boiling water per package directions and drain.

While pasta cooks, heat 1/2 Tbsp. oil in large skillet over medium heat. Remove skin from salmon if desired. Season salmon with salt, pepper and paprika. Sear salmon strips for about 3-5 minutes. Carefully turn over and cook for an additional 1 minute. Remove salmon from pan and set aside.

Heat remaining oil in large skillet over medium heat. Add garlic and red pepper flakes, if using. Saute 1 to 2 minutes not letting garlic brown. Add green beans and saute an additional 2 minutes.

Add cooked pasta, salmon, chives, parsley, and lemon juice to skillet. Toss thoroughly, but gently, to combine. Serve hot.

*Look for Alaskan or Washington wild caught salmon as most ecologically friendly, but if not available, U.S. farmed salmon is judged a good alternative by the Seafood Watch program at the Monterey Bay Aquarium.

**Paprika is a spice made from dried red bell peppers; it both seasons and contributes color. Although considered to have a mild taste and light aroma, paprika can produce a little heat in recipes. If you are looking for an extra kick, buy yellow to light tan colored paprika because the red is fairly mild in comparison. Or you can add a few red pepper flakes.

Makes 4 servings

Per serving: 390 calories, 12 g total fat (2 g saturated fat), 44 g carbohydrate, 27 g protein, 4 g dietary fiber, 65 mg sodium

Source: The American Institute for Cancer Research (AICR)