Recipe by Shane Roberts
"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."
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dry fettuccine pasta
freshly grated Parmesan cheese
smoked salmon, chopped
chopped fresh spinach
chopped sun-dried tomatoes
chopped fresh oregano
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.
I made this exactly according to the instructions. I am surprised that no one else said anything about the consistency of the sauce. Because it uses flour/milk instead of cream, it comes out the thickness and color of roux (and has flour lumps unless you sift it). I tasted it while cooking, and it tasted like nothing; and that was after I added garlic to it. So, I added salt. Of course, after this it only tasted like salt. After I added all of the other ingredients the dish didn't look appetizing at all.
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.
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.
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!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Salmon and Spinach Fettuccine
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 203
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