Saturday, March 24, 2012

Smoked Copper River Sockeye Salmon Fettuccine Alfredo

Homemade Alfredo sauce is just about the easiest thing you can make. This recipe is so simply good, you'll never buy the jared stuff again. I topped it with Copper River smoked salmon, which some consider the best salmon in the world, and I wouldn't argue with that! This is a simple, rich dish that literally takes minutes to make...and boy, is it a show stopper! ~Audrey
12 oz. egg fettuccine pasta
2 cups heavy cream
3 tablespoons unsalted butter
1-2 squeezes of juice from lemon
Pinch of freshly grated nutmeg 
1/2 cup grated Parmesiano-Reggiano cheese
1/4 teaspoon white pepper
6 oz. fillet smoked salmon
Salt to taste

Patti's husband smoked this Copper River Sockeye salmon to perfection.

Bring a large pot of salted water to boil.  Add the fettuccine and cook according to directions.  It's best to use an egg fettuccine pasta for this recipe because it's richer and compliments the salmon.  You can certainly use whatever pasta you like or have on hand, but side by side, the egg pasta is better for this recipe.

Meanwhile, in a large, heavy skillet, bring 1-1/2 cups of the cream and butter to a simmer.  Cook over medium heat, stirring occasionally, just until the butter melts - about 3 minutes.  

Add the white pepper, nutmeg and salt.  Nutmeg adds some warmth and a little depth to the sauce.  White pepper keeps the sauce white.  Salt brings out all the flavors.  Not too much salt though!  Remember, the cheese has salt in it too.  Taste as you go.  

Add the Parmesiano-Reggiano and stir until sauce is silky and just thick enough to coat the back of the spoon - about a minute or two.   You can add more cheese to make it thicker.  But, in my opinion, it gets too gooey and overtakes the salmon.  The salmon should be the star of the show...right? 

*Note:  I often use Asiago cheese and it's just as good - if not better.

Then add in a squeeze or two of fresh lemon juice - about a teaspoon.  It just adds a little bit of freshness to the sauce.    

Add the salmon, drained pasta and remaining 1/2 cup of cream to the sauce.  Gently toss over low heat - about 1 minute until all the pasta is coated.

Make sure you reserve a little salmon.

To serve, place fettuccine in a bowl and garnish with remaining smoked salmon on top.  You can add a little fresh chives for color, but I always forget as I did in this photo.  Now how easy was that? 

Serves 4  

Audrey, dip netting for Copper River Sockeye Salmon.
Chitna, Alaska.