Salmon with White Wine Sauce and Fettuccini Recipe -
Salmon with White Wine Sauce and Fettuccini Recipe
  • READY IN 40 mins

Salmon with White Wine Sauce and Fettuccini

Recipe by  

"Salmon is poached and served over pasta with a cream sauce flavored with wine and basil."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. In a large saucepan over medium-high heat, combine the white wine, onions, basil and peppercorns. Bring to a boil and cook until reduced by half, about 20 minutes.
  2. Meanwhile, heat the fish stock in a large skillet over medium-low heat. Add the salmon, and poach for 10 to 15 minutes, until salmon is cooked through, always keeping the stock at just below the boiling point. Remove the salmon to a plate, and cover with aluminum foil to keep warm.
  3. Remove about 3/4 cup of the fish stock, and stir it into the white wine reduction. Transfer the white wine sauce to a blender, and puree until smooth. Strain through a sieve back into the saucepan, and stir in the cream. Bring to a boil, and reduce by half again. Whisk in cold butter, and season with salt and pepper.
  4. Meanwhile, bring a pot of lightly salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Serve pasta with salmon fillets and spoon sauce over the top. Garnish with a piece of dill.
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Reviews More Reviews

Most Helpful Positive Review
Dec 26, 2006

i only made the sauce and did not bake the salmon. i also used half and half instead of heavy whipping cream. the sauce came out amazing and was a hit at the christmas eve dinner, but i had to cook it down much longer and had to add some flour to thicken the sauce. overall it was great but the cooking time provided in the recipe was not long enough.

Most Helpful Critical Review
Nov 07, 2005

We tried this recipe a few days ago and weren't too thrilled. The sauce wasn't creamy like we expected, at all and really wasn't very flavorful. The recipe sounded delicious, and we followed it to a tee, but we were less impressed with the outcome.


7 Ratings

Nov 17, 2005

The outcome was just not tasteworthy at all unfortunately.

May 04, 2009

I made a few adjustments to this recipe, I strained the white wine reduction instead of a puree, and made a roux then added milk, after it thickens, added the wine reduction and reduced the poaching liquid and added it. The sauce stayed thick and served with steamed asparagus around the edge of plate....Delicious!

Sep 29, 2006

Not at all as tasty as it sounded. Too Bad.

May 14, 2008

I thought this was delicious and easy!!

Dec 03, 2009

I thought the yogurt and sour cream together in one recipe would be weird and it was. I wasn't too fond of this recipe.


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  • Calories
  • 1226 kcal
  • 61%
  • Carbohydrates
  • 95.9 g
  • 31%
  • Cholesterol
  • 210 mg
  • 70%
  • Fat
  • 47.7 g
  • 73%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 70.2 g
  • 140%
  • Sodium
  • 1016 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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