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Sea Salmon Alfredo Pasta Recipe

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This recipe for Sea Salmon Alfredo Pasta is from RIC-IPES from the Sellers Family & Beyond, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cup milk
Olive Garden's famous Alfredo Sauce:
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh " jumbo " eggs
Salt and black pepper to taste

Box of Pasta Fettucinni

1 pound of salmon from the Seafood Market or 4 medium to large frozen filets from the frozen section
Directions:
Directions:
Alfredo Sauce:
1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
2. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
3. SEASON to taste with salt and black pepper. Serve over your favorite pasta.

For the Salmon:
This can be grilled or seared well with a little olive oil over medium heat. Either way you cannot go wrong provided you do not overcook it.

For the Pasta:
Use a good brand fettucinni & follow directions.

I prepare the salmon first and break it into small bitesize pieces and add to the warming alfredo sauce. Then I prepare the pasta.

Serve a generous portion of pasta per plate, add the alfredo sauce with salmon & serve immediately.

This goes great with a good baguette & sweet creme unsalted butter and any green vegetable (broccolli, green beans or asparagus).
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
One of Leslie's favorites, easy & very good.

 

 

 

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