Joie’s Late Week Recipes: 10 Minute Smoked Salmon Alfredo

September 1, 2007

This week’s dish addresses the age-old dilemma of ordering pasta in a restaurant. Restaurants make a killing off selling pasta. It costs them next to nothing, they can cook up the sauce in under 5 minutes and the noodles can be pre-cooked. For this reason, I just cannot justify paying more than ten dollars (or more than $5, really) for a pasta dish. Most home cooks have their signature red sauce. Afterall, it’s nothing more than seasoned canned tomatoes. Plus, most commercial, bottled tomato-based pasta sauces are really decent (and can easily be augmented for that personal touch). White sauces, however are much more elusive, or so they will have you believe. May I present, for your consideration:


The 10 minute Smoked Salmon Alfredo

  • 2 servings of fettuccine[1] cooked according to package directions
  • 50g parmesan cheese – coarsely grated
  • 300ml cooking cream[2]
  • 100g cold smoked salmon – cut into strips
  • 5-8 cloves of garlic – finely chopped
  • 1 small red onion – sliced
  • 1 tsp pepper
  • 2 tsp dried dill
  • 2 tbsp olive oil

1. Place the garlic and oil in a large sauté pan and heat over medium low heat.

2. When the garlic starts to brown, stir in the onions and the cream.

3. When the cream boils[3], turn the heat to low and stir in the parmesan cheese.

4. When the cheese is fully integrated, turn off the heat, and toss with the pasta, smoked salmon[4], pepper and dill. Serve.

Yeah, no really. It is that simple. A restaurant will charge you upwards of $15 for this dish (I deduced this recipe from a dish I was charged $27USD for. You bet I’m pissed off about it). You have just made it for less than $5. Congratulations. These quantities will yield enough food for a single meal (if my brother’s the one eating) or two lunches (if I’m eating).

[1] 2 servings is usually about 180g of dried pasta, 250g fresh. If you are using the dried version, boil up some water and toss in the fettuccine before you start cooking the sauce. When the pasta’s cooked, the sauce will be too.

[2] I used 15% milk fat. You can use up to 33%, but note that the higher the milk fat, the richer the sauce and this sauce is pretty damn rich.

[3] It’s gonna boil pretty much immediately

[4] You don’t want the smoked salmon to cook. Which is why you’re adding it right at the end.


One comment

  1. i heart your recipes. gimme smore! smore!

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