Smoky Salmon Fettuccine
photo by lazyme
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 453.59 g salmon fillets
- salt
- pepper
- 1.23 ml liquid smoke
- 453.59 g fettuccine, uncooked
- 14.79 ml cooking oil
- 1 large onion, roughly chopped
- 2.46 ml kosher salt
- 1.23 ml fresh ground pepper
- 226.79 g mushrooms, quartered
- 453.59 g alfredo sauce, jarred (I use Classico garlic alfredo)
directions
- Prepare your grill, or preheat your broiler for high heat.
- Season the salmon with salt and pepper to taste.
- Drizzle the liquid smoke over the salmon.
- Grill or broil the salmon until it is just barely done. (Note- when I use the grill for this, I place the salmon skin side down on a piece of foil so that it doesn't stick to the grill.).
- Remove the salmon for the heat, and set aside to cool slightly.
- When it is cool enough to handle, remove the skin (if needed) and break the fish into bite sized pieces.
- Cook the pasta as directed on the package.
- Heat the oil in a large skillet over medium heat.
- Add the onions, and season with kosher salt and fresh ground pepper. If you would like to add some heat, add a pinch of chili flakes at this time.
- Cook the onions, stirring frequently, for one minute.
- Add the mushrooms, and continue to cook, until the onions are soft and golden.
- Add the alfredo sauce, and bring to a simmer, stirring occasionally.
- Add the reserved salmon, and gently fold into the sauce.
- If the sauce is too thick, add a little of the pasta cooking water to thin it to your liking.
- Taste the sauce, and add salt, pepper, or liquid smoke if necessary.
- When the pasta is al dente, drain and add to the sauce, tossing gently, so the salmon doesn't break up further.
- Serve immediately.
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RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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