Salmon Alfredo Recipe

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Salmon Alfredo Recipe: Salmon flakes and a creamy parmesan sauce are combined with pasta. Three servings of alfredo pasta prepared the authentic restaurant style require just half a cup of cream. It’s the authentic Italian method of making pasta; it’s easy and magical. This salmon spaghetti doesn’t need to be covered in cream!

Salmon Alfredo Recipe

Salmon Alfredo Pasta

 

Ingredients

  • 8 oz / 250g dried fettuccine
  • 3 tbsp / 50g unsalted butter
  • 1 small shallot (US) / eschallot (Australia), very finely minced (Note 1)
  • ½ cup / 125 ml heavy cream (Note 2)
  • ¾ cup / 185 ml freshly grated Parmigiano Reggiano or parmesan (Notes 3 and 4)
  • ¼ teaspoon salt
  • Good grind of black pepper
  • 6-7 oz / 180 – 200g hot smoked salmon fillet , flaked (Note 5)

GARNISH

  • Fresh parsley (optional)
  • Extra Parmigiano Reggiano

 

Instructions

  • Heat a big pot of salted water till it boils. When the fettuccine is al dente—firm but just cooked—add it and cook. In the interim, melt the butter in a deep fry pan over medium-high heat (Note 6). Note 7: Add the shallots and sauté until soft, about 2 minutes.

 

  • Bring to a boil after adding the cream. Simmer for three minutes on medium-low heat.
    After taking the fry pan off of the burner, add the Parmigiano Reggiano, salt, and pepper, stirring until the sauce is smooth.

 

  • GET OUT PLUS remove an additional mug (extra, just in case) from the 1/2 cup of pasta water. Pasta should then be drained in a colander.

 

  • Add the pasta to the fry pan with the sauce, along with 1/2 cup of the pasta water that was set aside. Include salmon. Place the fry pan back on the burner at a medium temperature. Gently toss the pasta in the sauce to coat it, then let it emulsify

 

  • (Note 6) for one to two minutes, or until the pasta is coated; the sauce shouldn’t pool at the skillet’s bottom. (Aside 7)
    Take off the heat source and promptly serve, adding a dollop of Parmigiano Reggiano and some fresh parsley, if desired.

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Recipe Notes:

 

  • In Australia, the vegetable known as shallots is known as escallots. Though usually a little longer, they resemble little onions. Compared to onions, the flavor is richer and sweeter. You can use ¼ cup of finely minced onion, either brown or white (you’ll need more because onions aren’t as powerful).

 

  • For a lighter option, you can use light cream in its place. It’s not the same, though!

 

  • Parmigiano Reggiano is an Italian-only variety of parmesan cheese. It has a richer, nuttier, deeper flavor that is also slightly sweeter. It costs more than cheese with parmesan flavor. Although parmesan cheese can be used in its place, I believe that Parmigiano Reggiano should always be indulged in.

 

  •  It is key that the Parmigiano Reggiano is fresh and finely grated. Otherwise, it won’t melt into the cream, and you’ll end up with grainy sauce. Store bought grated cheese is too grainy, even from good delis. Trust me, I’ve made that mistake before.Hot smoked salmon comes in fillets in vacuum sealed packets in the refrigerator section of supermarkets. It is already cooked.

 

  • However, you can make this with normal cooked salmon too. To do this, just sprinkle the salmon with salt and pepper, heat a little oil in a skillet over medium heat and cook the salmon for around 8 minutes, or until just cooked through. Then flake and use as per the recipe.

 

  • However long the pasta packet suggests as the cooking time, subtract 1 minute for al dente because the pasta will continue cooking with the sauce. My fettuccine packet says 12 minutes so I boil it for 11 minutes.You need a deep fry pan to cook pasta because the pasta is tossed with the sauce to emulsify (magic that happens with starch in pasta is cooked a bit with the oil in the sauce) which makes the pasta extra glossy, thick and rich. This is a key Italian tip for making amazing pastas!

 

  • If you don’t have a large deep fry pan, use a very large pot.

 

  • The sauce should be silky smooth and a thin film should cling to each strand. The pasta should not be drowning in sauce. If the sauce goes gluey because you overcooked it or the heat is too high, just add a touch more of the pasta water (i.e. the extra mug of water you reserved) and it will go back to silky smooth

 

 

Nutrition Information:

  • Yield: 4 servings; Size: 1
    Amount Per Serving: Calories: 942
  • Total Fat: 70g
  • Saturated Fat: 36g
  • Trans Fat: 1g
  • Unsaturated Fat: 28g
  • Cholesterol: 214mg
  • Sodium: 1264mg
  • Carbohydrates: 42g
  • Fiber: 5g
  • Sugar: 5g
  • Protein: 39g

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