Smoked Salmon Fettuccine With Healthy Dill Alfredo Sauce Food

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.

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.

FETTUCCINE WITH SMOKED SALMON, VODKA, AND DILL

Steps:

• Melt butter gently in a large deep skillet.
• Add cream.
• Bring to a boil.
• Add vodka.
• Reduce heat and cook on low 3-4 minutes until slightly thickened.
• Add smoked salmon, salt, pepper and dill.
• Remove from heat.
• Cook fettuccine in a large pot of boiling salted water until tender.
• Drain noodles well.
• Reheat sauce.
• Place drained noodles in the pan with the hot sauce.
• Toss gently over low heat until sauce coats noodles and is thick and creamy.
• Sprinkle with cheese if desired.
• Taste and adjust seasoning if necessary.

SALMON FETTUCCINE WITH DILL

Steps:

• Bring cream, clam juice and flour to boil in heavy large skillet over medium-high heat, stirring frequently. Add pasta; toss until sauce thickens, about 2 minutes. Add salmon, green onions, dill and capers; toss to blend. Season with salt and pepper. Serve with lemon wedges.

FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON

Steps:

• Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
• Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
• Bring a large pot of salted water to a boil for the pasta.
• While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
• Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
• When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
• Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.