Spinach Fettuccine Alfredo W/champagne-poached Salmon Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
9 ounce: Spinach fettuccine,
10 ounce: Container Alfredo sauce,
1 cup: Champagne,
1 cup: Frozen petite peas, thawed
1 lbs: Salmon fillet,
Salt and pepper,
Directions:
1. Cook the pasta in a large pot of boiling, salted water until
tender but still firm, 3-4 min. Drain well.
2. Meanwhile, pour the champagne into a microwave-safe dish. Cover
with plastic wrap and microwave on HIGH for 1 min. Uncover the dish
and lay the salmon fillet, skin side down, in the dish. Cover again
and microwave on HIGH for 6-7 min, until the salmon is just opaque
throughout.
3. While the salmon is poaching, combine the Alfredo sauce and the
peas in a medium saucepan. Cook over medium-low heat to warm through.
Season with salt and pepper to taste.
4. Remove the salmon form its poaching liquid; reserve the liquid.
Peel the skin from the salmon and discard. Break the fish into
bite-size pieces, discarding any small bones.
5. Strain 1/4 cup salmon liquid into the Alfredo sauce mixture. Add
pasta and half the fish to the sauce and toss to coat and heat
through. Divided the pasta between 2 plates. Top with remaining
salmon.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 132
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
tender but still firm, 3-4 min. Drain well.
2. Meanwhile, pour the champagne into a microwave-safe dish. Cover
with plastic wrap and microwave on HIGH for 1 min. Uncover the dish
and lay the salmon fillet, skin side down, in the dish. Cover again
and microwave on HIGH for 6-7 min, until the salmon is just opaque
throughout.
3. While the salmon is poaching, combine the Alfredo sauce and the
peas in a medium saucepan. Cook over medium-low heat to warm through.
Season with salt and pepper to taste.
4. Remove the salmon form its poaching liquid; reserve the liquid.
Peel the skin from the salmon and discard. Break the fish into
bite-size pieces, discarding any small bones.
5. Strain 1/4 cup salmon liquid into the Alfredo sauce mixture. Add
pasta and half the fish to the sauce and toss to coat and heat
through. Divided the pasta between 2 plates. Top with remaining
salmon.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 132
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp