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Salmon and Spinach Fettuccine
SUBMITTED BY:
Shane Roberts
PHOTO BY:
LynnInHK
"Inspired by my favorite local Italian restaurant's secret recipe. After some trial and error, I think I have it. Creamy Alfredo sauce and salmon complement each other well. Spinach adds great color."
RECIPE RATING:
Read Reviews
(41)
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PREP TIME
15 Min
COOK TIME
25 Min
READY IN
40 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
8 ounces dry fettuccine pasta
1/4 cup butter
1 cup milk
1 tablespoon all-purpose flour
1 cup freshly grated Parmesan cheese
1/2 pound smoked salmon, chopped
1 cup chopped fresh spinach
2 tablespoons capers
1/4 cup chopped sun-dried tomatoes
1/2 cup chopped fresh oregano
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DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.
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REVIEWS
Reviewed on Jan. 21, 2004 by
MANDT2
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MANDT2
Jan. 21, 2004
Loved this recipe! We are cutting back the bad fats from our diets, so there were some modifications... all successful: I used 2 Tablespoons butter, rather than 4. For milk, I used 1% milk... canned non-fat milk would have been good, too. For the Parmesan cheese, I used the non-fat kind that is sold in a shaker can. I used leftover poached salmon (skin removed), rather than smoked. And, I was out of fresh spinach, so thawed a box of frozen chopped spinach and used it. This tasted so rich, with a wonderful blend of flavors. It is easy to eat low fat foods, when they taste this great! Thanks for sharing the recipe Shane.
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13 users found this review helpful
Loved this recipe! We are cutting back the bad fats from our diets, so there were some...
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Reviewed on Dec. 4, 2003 by
Jennifer
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Jennifer
Dec. 4, 2003
This recipe really does taste like something you would order at a good restaurant. It was very easy to make. The only thing I would change is to maybe add a little white wine to the sauce. The blend of oregano, capers, & smoked salmon was wonderful. I used fresh oregano from my herb garden & it was perfect. I also used bow tie pasta instead of fettuccine. It was very pretty & would be great to serve to company with a salad & crescent rolls.
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13 users found this review helpful
This recipe really does taste like something you would order at a good restaurant. It was...
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Reviewed on Jan. 29, 2007 by
IANSMOMMY2004
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IANSMOMMY2004
Jan. 29, 2007
Good recipe. I'll make this again. I took the suggestion from another poster and added a little cream cheese. I only had skim milk and the sauce wouldn't have been creamy without it. I also used freshly grated parmesan; I wouldn't used the canned stuff. Used about 1 tsp of dried oregano since I didn't have fresh oregano on hand. Baked salmon in the oven rather than using smoked salmon (seasoned with a little olive oil and italian seasoning). Also added some toasted almond slivers (very nice addition!). I would have preferred pine nuts but did not have any. Otherwise, followed the recipe and we were pleased. My husband doesn't like fish so I put very little salmon in his bowl. He actually added more fish! I couldn't believe it.
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4 users found this review helpful
Good recipe. I'll make this again. I took the suggestion from another poster and added a...
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Reviewed on Nov. 19, 2006 by
ANGELITA007
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ANGELITA007
Nov. 19, 2006
Excellent recipe! Great way to use left over salmon steaks. I recommend subsituting cream cheese instead of butter- this is a restaraunt quality recipe.
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4 users found this review helpful
Excellent recipe! Great way to use left over salmon steaks. I recommend subsituting cream...
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Reviewed on Mar. 13, 2006 by
mommy'slearningtocook
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mommy'slearningtocook
Mar. 13, 2006
I'm giving this 4 stars because it had really good flavor although I wish it would have specified that you have to simmer the sauce for a LONG time to get the right consistency. Mine was kind of gritty but now I know for next time! I used italian seasoning instead of oregano and diced tomatoes instead of sun-dried. No capers.
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4 users found this review helpful
I'm giving this 4 stars because it had really good flavor although I wish it would have...
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Reviewed on Aug. 3, 2005 by
SUEASTY
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SUEASTY
Aug. 3, 2005
I treked this recipe alot after reading reviews and its a keeper for sure! I used leftover grilled salmon -left out capers -added several cloves of minced garlic - few slices of mushrooms - used 2 tsp oregano -1/4 tsp of red pepper flakes and added about 1/4 cup white wine and squirted fresh lemon juice over it --wow its so good!! - its really a fancy dish! I would like to try the smoked salmon version with capers -probably has alot of different flavor -I really think this dish needs garlic! thanks for sharing this recipe--I will be making it again for sure.
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3 users found this review helpful
I treked this recipe alot after reading reviews and its a keeper for sure! I used leftover...
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Reviewed on Jun. 5, 2008 by
kellytomato
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kellytomato
Jun. 5, 2008
I tried this last night, making a few changes acording to what I had in the cupboards, used fresh fettucine, bit of wine and cream cheese (like the other reviews suggested)I found that the sauce was really thick so I let it down with white wine which added to the flavour! Also I started off by lightly frying a finely chopped small onion & garlic in some of the sundried tomato oil. I must agree, the end result is as good as a restaurant dish! Will definately be making this one again, it is fast, simple and tastes great!
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2 users found this review helpful
I tried this last night, making a few changes acording to what I had in the cupboards, used...
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Reviewed on May 19, 2008 by Shai
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Shai
May 19, 2008
I'm so excited to share my experience about this great recipe! I've made it at least 4 times and it only gets better everytime I make it! -Used some of the modifications sugg. by another fan of this recipe, and with some of my own little changes, it is now a perfection! I saute the fresh spinach with some garlic and olive oil along with the sundried tomatoes and italian spices then once that's cooked just enough, I add it to the white sauce. I even used the baby size shrimps instead of the salmon a couple of times and it was super!
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2 users found this review helpful
I'm so excited to share my experience about this great recipe! I've made it at least 4 times...
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Reviewed on Feb. 19, 2006 by KELLY0114
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KELLY0114
Feb. 19, 2006
I grilled a piece of salmon and omitted the flour and milk and used heavy cream instead. I also used 1tsp dried oregano. My husband loved it. I did not try it because I don't like salmon.
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2 users found this review helpful
I grilled a piece of salmon and omitted the flour and milk and used heavy cream instead. I...
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Reviewed on Aug. 10, 2003 by
MBASISZTA
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