Smoky Salmon Fettuccine

Recipe by IngridH
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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