Spinach fettuccine alfredo w/champagne-poached salmon
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | ounces | Spinach fettuccine |
| 1 | cup | Champagne |
| 1 | pounds | Salmon fillet |
| 10 | ounces | Container Alfredo sauce |
| 1 | cup | Frozen petite peas, thawed |
| 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 ¼ 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