Salmon Alfredo
Salmon alfredo pasta in a creamy, homemade sauce that's super easy to make and paired with tender chunks of salmon.
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Servings: 2 serving
Ingredients
- 8 ounce salmon, raw
- 1 shallot, diced sub with small yellow onion
- 3 cloves garlic, minced
- salt & black pepper to taste
- 8 ounce fettuccine noodles, dry
Alfredo sauce
- 2 cup heavy cream
- 3 ounce parmesan cheese, chopped
- salt to taste
Instructions
- To start, this recipe works best with having a few pots going at one time. If you are unable to do this, use your oven for support.
- Now, chop up the parmesan cheese from the block and weigh out the chunks. In a sauce pan on medium heat add in the heavy cream. You will need to stir often. Once you notice bubbles starting to rise add in the chopped parmesan cheese.
- Then, allow the heavy cream to continue to simmer while you stir every now and then. You'll notice the alfredo sauce thickening really quickly. Once the sauce reaches the desired thickness turn off the stove. Season the sauce with salt. How much will vary but start with 1 teaspoon, adjust to taste. Set the sauce to the side.
- Next, while you cook the other ingredients you will want to prepare the noodles according to the package on another eye on the stove.
- Now, season the salmon with salt and pepper. In a frying pan on medium high heat add oil then cook the salmon until it's cooked all the way through.
- Once the salmon is done remove it from the pan and add in the onions and garlic. Season them lightly with salt and black pepper and cook until they are soft and have a brown, caramel look to them, about 5 minutes.
- Next, pull the alfredo sauce and start to heat it up. You can push the heat a little more now because you're only heating it to add in the cooked pasta. Once the sauce is steaming a little add in the cooked pasta with a small amount of pasta water (about 1-2 TB) and toss everything together.
- Lastly, plate the sauced pasta and top with the salmon, sautéed onions and garlic then serve. Garnish with freshly cracked black pepper across the top and grated parmesan cheese.
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