Title: Salmon
 Categories: Fish
      Yield: 1 Servings
 
      6 oz Can salmon
      1    Green onion, thinly sliced
      1 tb Vegetable oil
      2 ts Cornstarch
      1 c  Chicken broth
      1 tb Dijon-style mustard
    1/3 c  Heavy cream
    1/4 c  Fresh dill, chopped
      1 ts Lemon juice
     16 oz Fettucine, cooked following
           -package instructions
 
  Drain the salmon, rinse it in cold water and carefully remove any
  bones. Flake it coarsely, then set aside. In a large skillet, saut
  the green onion in oil, stirring often. In a small bowl, whisk
  together cornstarch and two tablespoons of chicken broth until
  smooth. Whisk in mustard and remaining broth, mixing thoroughly. Pour
  into the skillet with the green onions, stirring constantly . until
  mixture thickens. Add heavy cream, dill, lemon juice and salmon. Heat
  just to serving temperature. - In a serving bowl, pour the sauce over
  the warm fettucine. Toss gently . and serve immediately.