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| 2 Teelöffel | lemon rind grated |
| 1/4 Tasse | Fresh lemon juice, divided |
| 1 Teelöffel | olive oil |
| 1 | Skinned (12-ounce) salmon fillet (1/2, cut into inch thick), 1/2-inch-wide strips |
| | Cooking spray |
| 1 1/2 Tasse | Low-salt vegetable broth |
| 4 Teelöffel | cornstarch |
| 2 | cloves garlic minced |
| 2 Esslöffel | Low-fat sour cream |
| 4 Teelöffel | Reduced-calorie stick margarine |
| 1/4 Tasse | Chopped fresh parsley, divided |
| 4 Tasse | Hot cooked spinach fettuccine (about 8 ounces uncooked pasta) |
| | Lemon slices optional |
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1. Combine lemon rind, 2 tablespoons lemon juice, oil, and salmon in a large zip-top plastic bag. Seal bag; marinate in refrigerator 20 minutes. Remove salmon from bag; discard marinade. Place salmon on a broiler pan coated with cooking spray; broil 6 minutes or until fish flakes easily when tested with a fork, turning after 3 minutes. Set aside; keep warm.
2. Preheat broiler.
3. Combine broth, cornstarch, and garlic in a small saucepan. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Add 2 tablespoons lemon juice, sour cream, and margarine; cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in 2 tablespoons parsley.
4. Arrange pasta on a serving platter; top with salmon. Drizzle sauce over salmon. Sprinkle with 2 tablespoons parsley. Garnish with lemon slices, if desired. Yield: 4 servings (serving size: 1 cup pasta, 2-1/4 ounces fish, and 1/3 cup sauce).
>From Cooking Light Website: http://cookinglight. Com 6/30/97
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