In a large frying pan, combine water, vinegar, and
bay leaf. Bring to a boil. Reduce heat to low and
add salmon. Cover and cook 4-6 minutes, or until
opaque. Discard bay leaf.
Remove salmon with a slotted spoon and let cool.
Break into 1 inch chunks. Set aside.
In a blender, combine cottage cheese, milk, and
nutmeg. Process until smooth.
In large pot of boiling water, cook fettuccine
until tender. Drain and transfer to large serving
dish. Add tomatoes, Romano, and half of the cottage
cheese mixture. Toss to combine. Add salmon and
remaining cheese mixture. Toss gently.
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