Salmon Fettuccini à la Yukon Dude
While my cooking style tends toward the lowest end of the cuisine spectrum, I recently pulled off quite a dish in an effort to use up all of the fresh smoked salmon that we had in the freezer (Carole knows a guy). Of course, it’s hard to go wrong when cooking with salmon, butter, and whipping cream.
A-ha-ha-ha-ha!
Start water boiling and add:
- One pack fettuccini or linguini, or whatever noodles you like
Sauté, in a largish pan:
- 1/2 of one of those large garlic thingies, minced
- 1/4 cup butter
Once the garlic starts to go translucent, add:
- 2-3 cups of shredded and deboned fresh smoked salmon
Reduce to medium heat, and cook for another two minutes, stirring frequently, then slowly add:
- 2 cups of whipping cream
- 1/4 cup grated parmesan or, better yet, asiago
Keep stirring for another five minutes or so. The sauce won’t thicken appreciably. Once the noodles are done, mix in all of the sauce. Serve in big bowls and top each with:
- dash of fresh parsley
- warm diced tomato
- freshly cracked pepper
Buon appetito! Non è raccomandato per coloro che sono intolleranti al lattosio, sperimentando la sofferenza coronarica, o con i cibi kosher.
