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| Salmon Fettuccine Alfredo |
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Recipe and image courtesy of Alaska Seafood Marketing Institute.
A “heart smart” turn on a traditional favourite.
Makes 4 servings
1 can
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(213 g/7.5 oz) Gold Seal® salmon, drained |
| 1/2 lb |
fettuccine noodles |
| 2 Tbsp. |
olive oil |
| 2 Tbsp. |
minced onion |
| 1 |
garlic clove, minced |
| 2 Tbsp |
flour |
| 1 1/4 cup |
milk |
| 1 cup |
frozen peas, thawed |
| 1/4 cup |
grated Parmesan cheese |
| 1/4 cup |
chopped fresh parsley |
| 1/4 cup |
chopped fresh basil or 1 tsp. dried |
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pinch ground nutmeg |
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freshly ground pepper, to taste |
- In large pot of boiling water, cook fettuccine until tender but firm
(10 to 12 minutes for dry pasta; 1 to 3 minutes for fresh).
- Meanwhile, in large saucepan heat olive oil over medium heat; add onion and
garlic and cook until onion is tender.
- Stir in flour and cook a few seconds. Whisk in milk and bring to simmer,
stirring constantly. Season with nutmeg and pepper.
- Drain cooked fettuccine and add to sauce, stirring gently. Fold in salmon,
broken into chunks, peas and Parmesan cheese. Serve immediately topped with
chopped herbs.
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and Coriander Couscous
