Reviewed: May 10, 2012

I used healthier alternatives: Low-fat milk instead of whole milk, almond flour instead of AP flour, nutritional yeast instead of parm cheese. Add some salt because the nutritional yeast isn't as flavorful as parm cheese. I also cut down on the butter by half.

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Reviewer:

christinekc

Home Town: Douglaston, New York, USA

Reviewed: May 1, 2012

Very good recipe. I made it just as listed except I wasn't sure about capers so I used only 1 Tbsp. We all loved it. I might try adding more spinach next time, but honestly, this recipe doesn't need changing.

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Reviewer:

LJOY

Reviewed: Apr. 14, 2012

Super delicious. I used only 3 TBSP butter and non-fat milk instead of full-fat. I substituted spaghetti squash for the pasta and gruyere/swiss blend for the parm. I didnt have fresh spinach so I added 2 cups chopped frozen. I couldnt find fresh oregano so I used fresh cilantro. Very rich and filling, yum! Around 330 calories...

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Reviewer:

nativeSDgirl

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Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Mar. 19, 2012

I just made the changes the other reviewer suggested; plus could add 4 cups fresh spinach, sauted onion, garlic, canned cherry tomato and heated up wood cooked pre-packaged oak-roasted salmon

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Reviewer:

puppywalker

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Rotorua, Bay Of Plenty, New Zealand

Reviewed: Mar. 2, 2012

Decent. Sauce isn't creamy. At all.

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Reviewer:

GizmoDuck

Reviewed: Feb. 19, 2012

Overall, a good recipe... I'd recommend making a roux (melt butter, mix in flour, cook a min or two, then slowly add milk) then add the cheese, etc. I think a little more of the sauce would've been better, but I just added a little more milk to stretch it because I was lazy. I wasn't able to get to the store as planned so I had to omit the capers, which I think would've really elevated this dish as Shane intended...so don't skip them! I DID skip the oregano as it didn't seem like it would be a good fit for the dish. A great way to use up some smoked salmon - I was pleasantly surprised. :) **I may play around with it next time and melt in some cream cheese... I thought that might be good too...

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Reviewer:

FNChef

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Jan. 29, 2012

The entire family (10 and 12 y.o.) loved this. Small changes: melt butter, then stir in flour to make roux. Then, blend in milk w/ maybe 2-3TBL white wine. Bring to light boil to burn off alcohol. Assembly: add cooked or smoked salmon, capers, and tomato to drained fettucini. Add fresh spinach to cream sauce, place lid on and allow to cook for 2 -3 minutes or until spinach lightly wilts. Serve sauce over pasta mixture and serve. Excellent.

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Reviewer:

KateB

Reviewed: Jan. 15, 2012

Exactly what I was looking for. So easy and perfect ingredient proportions. I seasoned a slamon filet with salt, pepper and Italian seasoning and sauteed in a tablespoon of olive oil. I melted 2 tablespoons of butter into the pan I sauteed the salmon in with a few cloves of minced garlic. I then added the milk and followed the recipe exactly from that point except that I added twice the amount of spinach. Great, simple, tasty recipe.

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Reviewer:

Doris

Cooking Level: Intermediate

Living In: Santa Rita, Santa Rita, Guam

Reviewed: Dec. 30, 2011

Simply delicious!! To make things quicker I bought a fresh Alfredo sauce instead of making the white sauce with parmesan cheese, used sundried tomato pesto instead of sundried tomatoes and added some pre-cooked baby shrimp together with the salmon. Definitely a keeper!!! YUM!

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