Chef Kriger’s Recipe: Black Salmon Alfredo

Posted by on October 18, 2009

INGREDIENTS:

  • 1 pound of salmon filet
  • 1 pound of fettuccine
  • Cajun Spice
  • 2 tablespoons of vegetable oil
  • 1 stick of butter
  • Regiano Cheese
  • 1 pint of cream

Directions:

  1. Put the stick of softened butter and a generous amount of shredded cheese into the mixing bowl.
  2. Take your 1 pound of salmon and remove skin (if necessary) and slice into thin, 1 to 1 1/2 inch lengthwise pieces. The smaller the pieces, the faster they cook!
  3. Season the salmon with Cajun spice (if you like it hotter, add more spice). Toss in spice lightly. Set salmon aside.
  4. Start boiling water to cook off 1 pound of fettuccine.
  5. While the water for the pasta begins to boil, Put 2 tablespoons of vegetable oil into frying pan and heat up frying pan for 2 minutes.
  6. Now add salmon to frying pan and fry for 1 or 2 minutes, the salmon should cook up pretty quickly.
  7. At the same time, also add fettuccine to the boiling water (you want to start them at the same time).
  8. When salmon is done, turn off burner and let it sit in frying pan.
  9. Finish cooking pasta and when it’s done, drain and strain and then take hot pasta and put on top of the cheese and butter in the mixing bowl.
  10. Now add salmon to the mixing bowl and let it sit for 2 minutes so that the heat of the pasta melts the butter and cheese.
  11. Add a half pint of cream to the mixing bowl (add more if necessary) and toss all of it together with big spoons.
  12. Serve immediately while hot and enjoy!

sprint web texter .