Ingredients

3/4 lb atlantic salmon; filets or
-steaks - cut in
1 lg onion; finely chopped
1 lg carrot; grate or shred
1 sm garlic clove; minced
3 tb chicken broth; defatted
1 tb corn oil; margarine
2 tb white flour
1 3/4 c skim milk
2 tb dry sherry
1 ts lemon juice
1/2 ts dried dill weed
1/2 ts dry mustard
1/8 ts white pepper
1/3 c nonfat sour cream
1 salt; to taste
8 oz spaghetti; cooked (to 10oz)
1 parsley; chopped - optional

Instructions

Crepes-good fillings and sauces

I tried a new recipe over the weekend that was an excellent "creamy"
salmon over pasta. While it was great over pasta, I think it would be
just as good (maybe better?) as a filling for crepes. It's from Skinny
One-Pot Meals by Ruth Glick.

Remove skin from salmon. In large, non-stick, spray-coated skillet, cook
salmon, breaking up large pieces, until cooked through, about 11 to 12
minutes. Remove from pan and set aside.

In same pan, combine onion, carrot, garlic, broth, and margarine. Cook
over medium heat, stirring frequently, 6 to 7 minutes or until onion is
tender.

Mix in flour and stir to make a smooth paste. Gradually add milk,
stirring constantly to make sure mixture remains smooth. Add sherry,
lemon juice, dill, mustard, and pepper. Simmer 3 or 4 minutes longer,
stirring frequently, until sauce thickens.

Meanwhile, flake salmon and fold into sauce. Stir in sour cream. Cook
over very low heat an additonal 3 or 4 minutes.

Arrange pasta on serving platter. Top with salmon and sauce. Or serve
individual portions over pasta. Garnish with chopped parsley, if desired.

Now, instead of serving this over pasta, you could use it to fill
crepes. I think this would be a pretty elegant filling.

Then, a favorite crepe filling of mine is ratatouille, the summer
vegetable medley. Most recipes call for more olive oil than you need,
but that is easily remedied.