Salmon Fettuccine

• 1 (14 ounce) can salmon, Alaskan
• 6 tablespoons butter
• 3 tablespoons flour
• 4 cups milk, Hot
• 3 tablespoons sherry wine
• 12 cup parmesan cheese, grated
• 13 cup green onion, sliced
• 1 12 teaspoons dijon-style mustard
• 1 12 teaspoons dill weed
• 18 teaspoon black pepper (or more, your preference)
• 1 lb fettuccine pasta
• 1 tablespoon parsley, chopped

1. Drain and flake salmon.
2. Remove any skin or bone spine if necessary.
3. Set aside.
4. Melt butter over medium heat.
5. Remove from heat and whisk in flour.
6. Cook stirring constantly for 2-3 minutes.
7. Whisk in milk and sherry, cook 15 minutes stirring often.
8. Begin boiling water and cooking fettuccini.
9. Stir in flaked salmon and other ingredients, except parsley, into milk mixture and cook for an additional 2-3 minutes.
10. Drain pasta once done and toss with sauce.
11. Garnish with parsley.

salmon, butter, flour, milk, sherry wine, parmesan cheese, green onion, mustard, dill weed, black pepper, pasta, parsley

Taken from www.food.com/recipe/salmon-fettuccine-138621 (may not work)