This is a favorite dish around my house, actually it is the most loved meal of all. I came up with this dish while experimenting in college. It’s easy to make for a weeknight meal and provides plenty of yummy leftovers.
This sauce is rich, but totally worth the calories. And yes, it does have plenty of calories, but you can also feel good about the salmon in the dish too. You could easily substitute half and half for the cream, if you wanted to make it a little lighter in the waistline.
TIP: I always use a high-quality Parmesan Cheese, wine and noodle when making this dish. Whenever you have a dish with few ingredients, don’t skip on quality!
PHOTO: From www.thelittleepicurean.com
4 tbs. butter
2 ½ c. heavy cream (the best your can find)
½ c. grated Parmesan cheese, plus extra for garnish
Salt and pepper
½ tsp Oregano
1 tb Parsley, plus extra to garnish
1/2 tsp basil
1 package of the best fettuccine you have available
2 -3 salmon filets
½ c. dry white wine
In a skillet run 1 tsp. of olive oil around pan. Place salmon in skillet and pour wine over it and add salt and pepper to preference. Cook salmon thoroughly (till fish turns white all the way through and wine has cooked down.) Flake off the salmon pieces and place in separate bowl away from heat.
Cook fettuccine to recommended directions. Be sure to add ½ tsp olive oil and ½ tsp salt in water before adding the noodles, this helps with sticky noodles.
In a medium saucepan melt butter, add cream and cheese. Bring sauce to a boil, constantly stirring. Add all seasoning, tasting to see if there needs to be more salt added. When the mixture thickens to your liking add flaked salmon and toss lightly.
Drain noodles and place in a large casserole dish. Pour sauce mixture over noodles and toss lightly together. Place in a 350 degree oven for 10 minutes. Take out and garnish top of dish with Parmesan cheese and parsley. Serve immediately.