Salmon and Snow Pea Alfredo Recipes

I've said it before and I'll say it again. Salmon rocks. It is one of my personal preferences for fish, and if I can combine it with pasta, cheese and cream in any waywe've got heaven. Tender, succulent salmon swimming through fettuccini pasta and velvety cream and cheese. It will keep you and your taste buds "hooked".

Salmon and Snow Pea Alfredo

Salmon and Snow Pea Alfredo

Italian Cuisine

1-pound fresh Atlantic Salmon filet (bones and skin removed)
1 package Whole Wheat (or regular) fettuccini pasta
1 package (8-10 oz.) of frozen snow peas
1 small red onion, julienned
1 package (Approx. 2 cups) pre-washed and sliced button mushrooms
1 bunch of green (spring) onions, chopped
1 1/2-2 cups light cream
1-cup fresh grated Parmesan or Romano cheese
1/2 Stick of Butter
1/2 cup fresh chopped Parsley
1 tsp. salt
1 1/2 tsp. fresh ground pepper
1 pinch of nutmeg
1 Tbsp. Olive Oil

Directions

Place salmon in large frying pan, fill almost halfway with water.

Poach salmon over low heat until pink and no longer opaque (approx. 5 minutes).

Let cool, cut into bite size pieces and set aside.

Cook fettuccini according to package and set aside.

In same frying pan salmon was poached, wiped clean with paper towel, heat to medium, high heat.

Pour in Olive oil, and saut red onion for a minute or two, then add snow peas, mushrooms and green onion.

Add 1 Tbsp. butter. Saut until vegetables are no longer crunchy, but not too soft.

Turn heat to medium and add cream. Bring to simmering boil and reduce heat to medium/low.

Add 1 Tbsp. butter, salt, pepper, nutmeg, fresh parsley, and pasta. Mix well.

As sauce starts to thicken, turn off heat and add Salmon, carefully stirring so Salmon stays intact.

Last, add cheese and stir. Serve with a side of fresh warm bread and real butter.

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