15 1/2 oz. salmon
Milk
1 1/2 c. sliced mushrooms
1/4 c. chopped onion
3 tbsp. butter
1/4 c. flour
1/4 c. dry white wine
Parmesan cheese
2 tbsp. minced parsley
1/8 tsp. dill
1/8 tsp. pepper
12 oz. fettuccine, cooked & drained

Drain salmon (reserve liquid) and break into large chunks. Add milk to reserved liquid to make 1 3/4 cup. Saute mushrooms and onion. Add flour, cooking and stirring on low heat. Add milk mixture and wine. Heat and stir until boiling. Simmer 5 minutes. Carefully stir in salmon, 1/4 cup Parmesan cheese, parsley, dill and pepper. Cook 2 minutes until heated through. Serve over hot fettuccine.