Norwegian Salmon Fettuccini Alfredo
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4 servings
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Easy
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Photographer: John Montana
Delicious Norwegian Salmon sautéed in a creamy alfredo sauce spiced with garlic, dill, parsley and lemon juice and served over fettuccini
Ingredients
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1 lb Norwegian salmon fillet, skinned and deboned
1 lb fettuccini
2 clove garlic
2 leek
1 cups cherry tomatoes
4 sprig dill, fresh
.25 bunch parsley
2 tbsp olive oil
.75 cups white wine
1.5 cups heavy cream
.75 cups vegetable stock
2 tbsp butter
1 tbsp lemon juice
salt
fresh cracked pepper
Procedure
The amount of ingredients has been changed. Keep in mind:
- Cooking for more people takes longer time
- Be careful with salty ingredients and spices, you should add to taste towards the end
- Cook the pasta according to package instructions.
- Cut the salmon into 1" cubes.
- Finely chop the garlic.
- Chop and then wash leeks.
- Halve the tomatoes.
- Chop the parsley and dill.
- While pasta is cooking, in large saucepan, saute garlic and leeks in olive oil over medium-low heat, being careful not to let them brown.
- Add white wine and reduce for 2 minutes.
- Add the heavy cream and vegetable broth, and reduce for another 3-4 minutes. Season with salt and pepper.
- Add the salmon and tomatoes.
- Cook for 3-4 minutes.
- Add butter, dill, parsley and lemon juice.
- Toss pasta with sauce and serve.
Serving Suggestion:
- Serve with sauteed spinach with garlic.
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