Smoked Salmon Alfredo Sauce Food

NORTHWEST CREAMY SMOKED SALMON FETTUCCINE ALFREDO

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.

SMOKED SALMON FETTUCCINE ALFREDO

Steps:

• Boil the pasta in a large saucepan or pot of salted water according to the package instructions. For perfectly al dente pasta, check the pasta texture 1-2 minutes before the full cooking time (per boxed instructions). Remove from heat when done, drain pasta, and set aside.
• In a large frying pan or non-stick skillet, warm the heavy cream over medium heat. Once the cream is warmed (and has formed a skin over the top) add the butter and melt into the cream.
• Add the grated Parmesan and Romano cheeses (you can also use Parmesan cheese, or a Parmesan and Romano blend) stirring until the cheese is fully melted. Add the garlic powder, taste, and add salt and pepper if desired.
• Add the smoked salmon (flaked or cut into small pieces) into the sauce once the cheese is melted and simmer for 2 minutes, or until the alfredo sauce thickens slightly.
• Toss the pasta in the alfredo sauce, either in the skillet with the sauce, or add the sauce to the saucepan of pasta. Coat thoroughly and serve immediately.
• Portion out the smoked salmon fettuccine alfredo and garnish with more smoked salmon, fresh dill weed, and freshly grated Parmesan cheese.

SMOKED SALMON ALFREDO SAUCE

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.

SALMON WITH CREAMY ALFREDO SAUCE

Steps:

• Season salmon, if desired, with salt and ground black pepper. Broil or grill until salmon is done. Meanwhile, heat olive oil over medium-high heat in 12-inch nonstick skillet and cook onion 5 minutes or until softened. Stir in lemon juice and bring to a boil. Stir in Sauce, peas and parsley and simmer 5 minutes. To serve, arrange salmon over hot vermicelli and top with sauce. Garnish, if desired, with additional chopped fresh parsley and finely grated lemon peel.;

SMOKED SALMON FETTUCCINE WITH HEALTHY DILL ALFREDO SAUCE

Steps:

• Boil and prepare fettuccine as directed on package instructions; drain and set aside.
• (Before draining, reserve about 1/4 cup of pasta cooking water, which you can use later to thin the sauce or moisten the vegetables as you cook them, if necessary).
• Place cottage cheese, 1 Tbsp parmesan cheese,flour, black pepper, lemon juice, garlic, and dill weed in a food processor bowl and pulse until smooth; set aside.
• In a large nonstick pan or wok, heat oil over medium heat and saute green pepper and onion for about 3 minutes.
• Turn heat down to low or low-medium and allow the pan to cool enough that the next ingredients won't burn.
• Add tomatoes, capers, salmon, and sauce to the pan; stir and cook for 1-2 minutes or until heated through.
• Add pasta and parsley and continue to cook on low for 1-2 minutes.
• Remove from heat and serve, topping individual servings with pepper, lemon pepper, and parmesan to taste.