Salmon Fettuccine Creamy Alfredo (Print Version)
# Ingredients:
01 -
Around 2 pounds of salmon, no skin or bones, cut into chunks about 1 to 1 1/2 inches.
02 -
3 tablespoons of chopped dill, freshly harvested.
03 -
Season with kosher salt as needed.
04 -
Black pepper, freshly ground, to your taste.
05 -
4 to 5 garlic cloves, minced or smashed.
06 -
1 medium-sized shallot, finely chopped.
07 -
1 tablespoon of fresh thyme leaves, chopped.
08 -
An extra 2 tablespoons of dill, freshly chopped.
09 -
A cup of sweet green peas.
10 -
1 cup of half-and-half cream.
11 -
Half a cup of white wine.
12 -
1/2 cup of grated Parmesan cheese.
13 -
1 teaspoon of table salt.
14 -
A bit of olive oil for cooking.
15 -
1/2 pound of fettuccine or any pasta, cooked until slightly firm.
# Instructions:
01 -
Take off all the skin and bones from the salmon. Chop it into chunks about 1 to 1 1/2 inches wide, then toss the pieces in a generous sprinkling of kosher salt, black pepper, and 3 tablespoons of chopped dill to coat them well.
02 -
Grab a medium frying pan and heat a splash of olive oil over medium heat. Once it's hot, cook the chunks of salmon, flipping every couple of minutes. After about 8-10 minutes (depending on how thick your chunks are), the salmon should be done. Take it out of the pan and keep it warm.
03 -
Still using the same pan, toss in the diced shallot and garlic. Turn the heat to low-medium, stirring until the shallot turns clear but doesn’t get brown. Add the thyme and let it cook for a bit longer.
04 -
Throw in the white wine and increase the heat to medium. Let it simmer down by half, then turn the heat to low and mix in the half-and-half, grated Parmesan, and some salt and pepper. Stir now and then until the cheese melts right into the mix.
05 -
Toss in the leftover 2 tablespoons of dill and the cup of sweet peas. Let it all warm together for a couple more minutes, then remove from the heat.
06 -
Take your cooked pasta and toss it around in the sauce until it's all evenly coated.
07 -
Put the salmon pieces on top of the pasta and serve right away, aiming for about 4 to 5 pieces of salmon per plate.
# Notes:
01 -
For a better taste, stick with fresh Parmesan that you grate yourself and high-quality olive oil.