8 oz uncooked spinach fettucini
8 oz salmon fillets
1 cup plain nonfat yogurt
1 Tbsp. all purpose flour
1 Tbsp. chopped fresh dill, or 1 tsp. dried dill
1 tsp. prepared horseradish
1 medium cucumber, seeded and chopped (1 cup)
Cook fettucini as directed on package; drain. Meanwhile, place salmon in a saucepan and add enough water to cover. Heat to boiling, reduce heat, and simmer for 6 to 8 minutes or until flakes easily with fork. Remove fish with slotted spatula; drain. Remove any skin and bones. Flake fish into bite size chunks and set aside.
Mix yogurt and flour in saucepan. Stir in dill and horseradish. Heat over low heat until hot, but do not boil. Stir in chopped cucumber and fish. Serve over fettucini.