Smoked Salmon-Crimini Fettuccine Alfredo
- 2 tbsp unsalted butter
- 2 tbsp light olive oil
- ¼ onion, minced
- 4 crimini mushrooms, sliced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 C heavy cream
- 2 C milk
- 2 C prepared, skinless and boneless smoked salmon
- sea salt and FRESH ground pepper, to taste
- 1/2 C parmesan cheese, grated (divided)
- ½ lb. prepared fettuccini
- green onions, chopped for garnish
1. Begin preparing fettuccine according to package directions, about 10 mins.
2. Meanwhile, melt butter with olive oil in a large non-stick skillet over medium heat. Add onions, and crimini mushrooms, and sauté until onions are translucent. Add the garlic and sauté for 30 seconds. Reduce heat under skillet to medium-low. Add flour slowly while whisking until incorporated; cooking for about 1-2 minutes for flour flavor to cook out. Slowly add cream, and milk while whisking a few minutes, until a thickened sauce forms. Add smoked salmon, and gently stir with a wooden spoon (so salmon pieces do not break up), just to heat through. (Please do not boil or cream might curdle.) Gradually sprinkle 1/3 cup of parmesan cheese over salmon-crimini sauce, and gently stir, just until cheese has melted. Taste for seasonings, adding sea salt and ground pepper, to taste (be careful, as the both the salmon and cheese tend to have a fairly high salt content). Remove skillet from heat.
3. Drain fettuccine (while reserving a ladle full of pasta water), toss drained pasta lightly with a drizzle of olive oil, and pour hot pasta onto a large platter. Check consistency of sauce, adding pasta water to thin, if needed (test the consistency by dipping the backside of the wooden spoon into sauce, and running your finger through it and it should hold its shape, you do not want it too thick). Spoon salmon-crimini sauce over top, and sprinkle with remaining parmesan cheese. Garnish by sprinkling green onions over palate.
Yield: 4 Servings