Fettucine With Heavenly Salmon Sauce Recipes

FETTUCCINE WITH SALMON DILL CREAM SAUCE

Fettuccine with Salmon Dill Cream Sauce image

Fettuccine with Salmon Dill Cream Sauce made with smoked salmon, fresh dill, lemon and heavy cream is an insanely delicious and easy to make pasta dinner.

Provided by Krissy Allori

Time 20m

Number Of Ingredients 7

Ingredients

1/2 large sweet onion (like Vidalia or Walla-Walla, diced)
1 tablespoon butter
1 large bunch of dill (de-stemmed and chopped)
8 ounces cold smoked salmon
1 cup heavy cream
1-2 tablespoons lemon juice
8 ounces linguini

Steps:

Cook the pasta in plenty of water until it is done. Consider not adding salt to the water this time, since the salmon sauce may be on the salty side.
To make the salmon dill cream sauce, sauté the onion in butter over medium high heat until golden brown. Reduce heat a bit and add the dill, salmon and cream. Gently heat until the cream is infused and stir until the salmon flakes. Add the lemon juice and stir.
Gently toss the pasta in the warm sauce and voila! Ready to serve.

Nutrition Facts : Calories 521 kcal, Carbohydrate 47 g, Protein 19 g, Fat 28 g, SaturatedFat 16 g, Cholesterol 102 mg, Sodium 499 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

SALMON AND SPINACH FETTUCCINE

Salmon and Spinach Fettuccine image

Inspired by my favorite local Italian restaurant's secret recipe. After some trial and error, I think I have it. Creamy Alfredo sauce and salmon complement each other well. Spinach adds great color.

Provided by Shane Roberts

Categories World Cuisine Recipes European Italian

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

8 ounces dry fettuccine pasta
¼ cup butter
1 cup milk
1 tablespoon all-purpose flour
1 cup freshly grated Parmesan cheese
½ pound smoked salmon, chopped
1 cup chopped fresh spinach
2 tablespoons capers
¼ cup chopped sun-dried tomatoes
½ cup chopped fresh oregano

Steps:

Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.

Nutrition Facts : Calories 511.9 calories, Carbohydrate 49.4 g, Cholesterol 66 mg, Fat 22.6 g, Fiber 2.7 g, Protein 28.9 g, SaturatedFat 12.3 g, Sodium 1064.8 mg, Sugar 6.2 g

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