SALMON AND SPINACH FETTUCCINE
Inspired by my favorite local Italian restaurant's secret recipe. After some trial and error, I think I have it. Creamy Alfredo sauce and salmon complement each other well. Spinach adds great color.
Provided by Shane Roberts
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
- In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
- Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.
Nutrition Facts : Calories 511.9 calories, Carbohydrate 49.4 g, Cholesterol 66 mg, Fat 22.6 g, Fiber 2.7 g, Protein 28.9 g, SaturatedFat 12.3 g, Sodium 1064.8 mg, Sugar 6.2 g
SMOKED SALMON FETTUCCINE ALFREDO
Creamy, smoky and incredibly flavorful, this is a new take on an old favorite! VIDEO https://youtu.be/KFYq4xI-zVo
Provided by CLUBFOODY
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to the directions; drain.
- Meanwhile in a large skillet over medium heat, add oil and when hot, add onions and garlic; sauté for 1 minute. Add butter and stir until melted.
- Pour in heavy cream and wine; bring to a simmer. Add salmon, ½ cup cheese and season with white pepper and red pepper flakes; stir well.
- Add the cooked pasta and gently combine it into the mixture. Add half of the remaining cheese, mix well before adding the rest of it. Stir and let the mixture simmer for 2 minutes.
- Add lemon zest and dill; stir well and serve immediately.
Nutrition Facts : Calories 825.4, Fat 53.9, SaturatedFat 30.4, Cholesterol 218.1, Sodium 737, Carbohydrate 55.9, Fiber 2.7, Sugar 2.3, Protein 27.7
SALMON FETTUCCINE
My husband, Chet, and I both love sport fishing-in fact, we even went fishing on our honeymoon! This tasty recipe is a favorite when we have leftover cooked salmon to use up. It's also great with canned salmon.-Lisa Royston, Wasilla, Alaska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook fettuccine according to package directions. Meanwhile in a large skillet, saute the mushrooms, zucchini and onion in butter until crisp-tender. , Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salmon, peas, tomato, parsley and seasonings; heat through. Drain fettuccine; serve with salmon mixture.
Nutrition Facts : Calories 344 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 509mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 5g fiber), Protein 17g protein.
NORTHWEST CREAMY SMOKED SALMON FETTUCCINE ALFREDO
This is my fav. comfort food. I got this recipe from my mother and changed it just a bit. You can use shrimp or any other seafood
Provided by Ashley U
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8 to 10 mis or until al dente; drain.
- In a medium saucepan, combine cheeses, margarine, milk, garlic powder, basil and stir over low heat until smooth and creamy about 10 to 15 minutes.
- Toss sauce vegetables, smoked salmon, sauce and pasta in a large bowl.
- Sprinkle with nutmeg.
SALMON FETTUCCINE ALFREDO
From Simple & Delicious magazine, this quick & easy dinner sounds delicious! You can lighten it up by using a light Alfredo sauce, if desired. Times are estimates.
Provided by Halcyon Eve
Categories Weeknight
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook fettuccine according to package directions. Drain thoroughly.
- While the pasta cooks, saute pepper in olive oil until tender. Add garlic & saute 1 minute more.
- Stir in sauce, broccoli, salmon, and basil. Cook, stirring often, over medium heat until heated through.
- Add fettuccine to skillet and toss to coat. Serve right away.
Nutrition Facts : Calories 388.6, Fat 10, SaturatedFat 1.9, Cholesterol 87, Sodium 96, Carbohydrate 46.7, Fiber 4.9, Sugar 3.4, Protein 28.1
SALMON AND SHRIMP FETTUCCINE ALFREDO RECIPE - (3.9/5)
Provided by bns0607
Number Of Ingredients 10
Steps:
- In a large saucepan add all ingredients (butter, garlic, stock cube, paprika, pepper, Sazon) and simmer until butter and stock cube are melted. (You will have to stir so that everything melts). In the meantime, in a larger pot, bring linguine to a boil. (cook about 15-20 minutes). Once mixture has melted, put salmon in and simmer until salmon is cooked on both sides. Add the shrimp and bring heat down to low, cover pan and let simmer for about 10 minutes (until pasta is done). Drain the pasta (you can reserve the pasta water,as you will have to fill the Alfredo jar with water). Add everything from the saucepan into the pasta. Empty the jar of Alfredo sauce and halfway up again with water (you can use the pasta water, or put clean water-makes no difference). Bring to a boil and let simmer for about 5-10 minutes so all the ingredients come together. Serve with Garlic bread! DELICIOUS! *Depending on what consistency of the sauce you like, you can use two jars of Alfredo sauce, and fill one jar with water.
SMOKED SALMON ALFREDO SAUCE
Can be served with fettuccine, linguine, or penne.
Provided by Jennifer Meakings
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Saute onion in the butter in a pan until clear. Add the salmon and saute at medium to low heat for approximately 2 more minutes. Very gradually, start to add the cream. Stir constantly until thickened. Sauce should be very thick once you have added all the cream. Top with tomato and parsley; season with pepper.
Nutrition Facts : Calories 588.3 calories, Carbohydrate 5.5 g, Cholesterol 206.6 mg, Fat 58.1 g, Fiber 0.6 g, Protein 13.4 g, SaturatedFat 35.2 g, Sodium 574.8 mg, Sugar 1.3 g
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- Prepare the salmon: remove the skin and bones. Cube into large chunks, 1 to 1 1/2-inch pieces, and place into a large bowl. Season generously with kosher salt, freshly ground black pepper and 3 tablespoons fresh dill. Toss to coat the fish evenly.
- Preheat a medium fry pan over medium heat and add a few tablespoons of olive oil. Once pan is hot, add the salmon. Fry on medium heat, turning cubes every 2 minutes, until fish is done; 8 to 10 minutes, depending on thickness. Remove salmon from pan and keep warm.
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- Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente, cooked through but still slightly firm. Be sure to reserve at least 1/3 cup of the pasta cooking water to add to the sauce later.
- While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Season each of the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down, for 5 minutes on each side, or until cooked to your liking. I like to leave it slightly undercooked since it will carry on cooking off the stove. Once salmon filets are cooked, remove from the pan and set aside. Cover with foil to keep warm.
- In the same pan, melt the butter (no need to clean the skillet out). Add in the garlic and saute for about one minute, being careful not to burn. Add the shallot and saute until translucent. Add the sun-dried tomatoes and stir for 1-2 minutes. Pour in 1/3 cup reserved pasta cooking water, and allow the sauce to reduce down slightly.
- Reduce heat to low, add the heavy cream and half and half, and bring to a simmer, stirring occasionally. Season the cream sauce with salt and pepper, to taste.
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