Fettuccine Alfredo with Salmon
Prepared For Me By My Oldest Daughter
Servings: 3 - 4 people
- 1 pound salmon fillet with skin on
- salt & pepper to taste
- 8 ounces fettuccine
- 4 tablespoons unsalted butter
- 1 tablespoon shallots minced
- ½ cup heavy cream
- ¾ cup pecorino cheese grated
- 2 tablespoons capers I'm sure my daughter added more. She loves capers!
- 2 tablespoons fresh chives minced
- 1 tablespoon lemon zest minced
Start by preheating the oven to 400ºF and bringing a large pot of salted water to a boil while you prep the ingredients.
Line a baking sheet with parchment paper or aluminum foil. Makes clean up a little easier.
Season the salmon with salt and pepper and place on the baking sheet, skin side down.
Roast for about 15 minutes until cooked through. Let it cool off enough to be able to remove the skin without burning your fingers and then break it up into small pieces.
Cook the pasta using the cooking times on the package but check before it is scheduled to be done. You don't want to overcook the pasta. Be sure to reserve about ½ cup of the pasta water before draining to be used for the sauce.
Finish the Dish
Add the fettuccine to the sauté pan and then add the pecorino cheese. Toss the pasta with the sauce to coat.
Remove the pan from the heat and add the capers, chives, zest and salmon. Carefully stir to combine being careful not to break up the salmon to tiny pieces.
Taste and adjust seasonings with salt and pepper to taste.
I usually say serve immediately and I'm sure you should with this dish but I ate this meal about 35 minutes after Nell cooked it because of my workout and it was still delicious. I served it with with a glass of medium bodied white wine.