Fast Salmon Alfredo (Printable Version)
# What You'll Need:
→ Alfredo Sauce
01 -
120 grams fresh parmesan, shredded
02 -
240 millilitres double cream
03 -
0.5 teaspoon Italian herbs
04 -
0.25 teaspoon black pepper, ground
05 -
2 garlic cloves, minced
06 -
0.25 teaspoon salt
07 -
60 grams unsalted butter
→ Pasta
08 -
225 grams dry fettuccine
→ Fish
09 -
0.25 teaspoon ground black pepper
10 -
0.5 teaspoon salt
11 -
340 grams salmon fillet
# How to Make It:
01 -
Right as the noodles are done, drop them into the silky sauce. Ladle in 120–180 ml of reserved cooking water from the pot. Stir it together, add extra water if it seems too thick, then gently fold in the chunks of salmon. Just give it a little toss so the pieces stay together. Serve warm and enjoy right away.
02 -
Put your pan on medium heat and let that butter melt down till foamy. Toss in the chopped garlic and let it go for about a minute. Add the heavy cream, herbs, pepper, and salt. Keep stirring a few minutes so it thickens up a bit. Right after, sprinkle in the parmesan and mix it all up until you get a rich, smooth sauce.
03 -
Boil lots of salted water and add the fettuccine. Cook it till it’s bouncy and chewy, checking the pack for exact time. Scoop out 240 ml of the pasta water before draining the rest. Set the cooked noodles and that starchy water off to the side.
04 -
Get your oven heating to 220°C. Cover a tray with parchment and lay out the salmon fillets, skin down. Sprinkle with salt and black pepper. Bake for about 10–12 minutes, or until the fish flakes apart with a fork. Let it chill briefly, then break up into bite-sized pieces. Set aside to use soon.
# Additional Tips:
01 -
Craving more sauce? Just double the sauce mix. It’s best eaten right away since Alfredo sauce doesn’t really heat up well the next day.
02 -
Save some pasta water for later. Didn’t remember? Mix 0.25 teaspoon cornstarch into 240 ml of water and use that for thinning.
03 -
Using a block of parmesan and shredding it yourself gives smoother results. Pre-shredded cheese can make the sauce gritty.