Champagne Salmon Fettuccine Food

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SALMON FETTUCCINE



Salmon Fettuccine image

My husband, Chet, and I both love sport fishing-in fact, we even went fishing on our honeymoon! This tasty recipe is a favorite when we have leftover cooked salmon to use up. It's also great with canned salmon.-Lisa Royston, Wasilla, Alaska

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 15

8 ounces uncooked fettuccine
1-1/2 cups sliced fresh mushrooms
1 small zucchini, sliced
2 tablespoons chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
3/4 cup milk
3/4 cup canned or fully cooked salmon chunks
1/2 cup frozen peas, thawed
1/2 cup diced fresh tomato
1 tablespoon minced parsley
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1/8 teaspoon dried basil
1/8 teaspoon dried oregano

Steps:

  • Cook fettuccine according to package directions. Meanwhile in a large skillet, saute the mushrooms, zucchini and onion in butter until crisp-tender. , Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salmon, peas, tomato, parsley and seasonings; heat through. Drain fettuccine; serve with salmon mixture.

Nutrition Facts : Calories 344 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 509mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 5g fiber), Protein 17g protein.

CHAMPAGNE SALMON & FETTUCCINE



Champagne Salmon & Fettuccine image

Poached with a Champagne sauce, this salmon main dish is delish! -Taryn Kuebelbeck, Plymouth, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

8 ounces uncooked fettuccine
2 cups cut fresh asparagus (1-inch pieces)
1 cup water
1 cup chicken broth
2 cups brut Champagne, divided
1 medium onion, sliced
1/2 teaspoon dried tarragon
1/2 teaspoon pepper, divided
4 salmon fillets (4 ounces each)
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon brown sugar
1/4 teaspoon salt
3/4 cup cold butter, cubed

Steps:

  • In a Dutch oven, cook fettuccine according to package directions, adding the asparagus during the last 2 minutes of cooking; drain., In a large skillet, combine the water, broth, 1 cup champagne, onion, tarragon and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; add fillets and poach, uncovered, for 8-10 minutes or until fish flakes easily with a fork., In a small saucepan, bring the remaining champagne, garlic, basil, brown sugar, salt and remaining pepper to a boil; cook until reduced to 1/2 cup. Whisk in butter until melted. Pour over fettuccine mixture; toss to coat. Serve with salmon.

Nutrition Facts : Calories 791 calories, Fat 46g fat (24g saturated fat), Cholesterol 148mg cholesterol, Sodium 718mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 4g fiber), Protein 30g protein.

SALMON WITH FETTUCCINE



Salmon With Fettuccine image

Salmon with fettuccine is a delicious and very easy feast made with canned seafood and bottled Alfredo sauce, that is perfect for company.

Provided by Linda Larsen

Categories     Entree     Dinner     Pasta

Time 30m

Yield 6

Number Of Ingredients 9

1 onion (chopped)
1 tablespoon olive oil
1 (10-ounce) container refrigerated four cheese Alfredo sauce OR 1 (16-ounce) jar Alfredo sauce
1/2 cup milk
1/2 teaspoon dried basil leaves
1 (14-ounce) can salmon (drained, skin and bones removed if desired, or 3 cooked salmon fillets)
2 cups frozen baby peas OR 1 (16-ounce can) baby peas (drained)
1 pound fettuccine pasta
1/2 cup grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil.
  • In a heavy skillet, cook the onion in the olive oil until tender and translucent, about 4 minutes, stirring frequently. Do not let the onion brown.
  • Add the Alfredo sauce and milk; cook and stir until the sauce is smooth and thickened and comes to a simmer. Stir in the dried basil, salmon, and the peas.
  • Simmer this mixture over low heat, stirring very gently and only occasionally, until the salmon and peas are heated.
  • Cook the pasta until al dente according to the package directions. Drain and add the pasta to the salmon mixture and toss gently with tongs to blend. Top with the Parmesan cheese and serve immediately.

Nutrition Facts : Calories 561 kcal, Carbohydrate 72 g, Cholesterol 57 mg, Fiber 6 g, Protein 33 g, SaturatedFat 4 g, Sodium 407 mg, Fat 15 g, ServingSize 4-6 Portions (4-6 Servings), UnsaturatedFat 9 g

SALMON FETTUCCINI



Salmon Fettuccini image

This is a real good way to use leftover salmon. The creamy sauce compliments the salmon beautifully.

Provided by MizzNezz

Categories     Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 15

8 ounces fettuccine pasta
1 1/2 cups sliced mushrooms
1 cup sliced zucchini
2 tablespoons chopped onions
2 tablespoons butter
1 tablespoon flour
1 cup light cream
1 cup cooked salmon or 1 cup canned salmon
1/2 cup frozen peas, thawed
3/4 cup diced fresh tomato
1 tablespoon parsley, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon oregano

Steps:

  • Cook fettuccini according to package directions.
  • In lg skillet, saute mushrooms, zucchini and onions in butter until crisp tender.
  • Stir in flour.
  • Add cream; bring to a boil.
  • Cook and stir 1 minute.
  • Add salmon, peas, tomato, parsley, and seasonings.
  • Cook and stir for 3 minutes.
  • Drain fettuccini; top with salmon mixture.

POACHED SALMON WITH CHAMPAGNE SAUCE



Poached Salmon with Champagne Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 large shallot, finely chopped
1 (750-ml) bottle brut Champagne
2 teaspoons lemon juice
2 sprigs fresh parsley, plus more for garnish
1 1/2 pounds salmon fillets
1/2 cup heavy cream
1 tablespoon white sauce mix
Lemon slices, for garnish
1 (8-ounce) bag arugala
1 pint grape tomatoes, halved
1 (4-ounce) can corn, 1/2 cup
3 tablespoons olive oil and vinegar dressing
Shaved Parmesan, for garnish

Steps:

  • In a large straight sided frying pan over medium-high heat, add olive oil. Add shallots and saute until soft; 1 to 2 minutes.
  • Add Champagne, lemon juice, and parsley to pan. Bring to a boil and reduce heat to a bare simmer.
  • Slide fillets into liquid, cover and poach 3 to 4 minutes or until done. Transfer to plate; set aside. DO NOT EMPTY PAN.
  • Ladle 1/2 cup of poaching liquid into small pot over medium heat. Add cream and bring to a boil. Reduce to a simmer and whisk in white sauce mix. Stirring constantly, simmer 1 minute. Return fish to poaching liquid just to heat through.
  • Transfer fish to serving plate, spoon over sauce and garnish with lemon and parsley.
  • For the salad, mix together arugula, tomatoes, corn, and dressing. Garnish with Parmesan shavings.

CREAMY SALMON PASTA



Creamy salmon pasta image

Indulge in this creamy salmon dish for two. It's comforting and filling, and ready in just 30 minutes. Serve with a green salad

Provided by Anna Glover

Categories     Dinner

Time 30m

Number Of Ingredients 9

2 salmon fillets
1 tbsp olive oil, plus 1 tsp if roasting
175g penne
2 shallots or 1 small onion, finely chopped
1 garlic clove, crushed
100ml white wine
200ml double cream or crème fraîche
¼ lemon, zested and juiced
½ small bunch dill, finely chopped

Steps:

  • You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
  • While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
  • Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
  • Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.

Nutrition Facts : Calories 1140 calories, Fat 77 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.23 milligram of sodium

FETTUCINE WITH HEAVENLY SALMON SAUCE



Fettucine with Heavenly Salmon Sauce image

This is the ultimate pasta dish - no matter if it's a casual weekday supper or fancy dinner party you're preparing it for, it is always delicious. The only way a fish-hating friend of mine craves to have salmon, too!

Provided by Annas Kuori

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 13

2 tablespoons butter
10 ounces salmon, cut into thin strips
1 leek, sliced
1 red onion, thinly sliced
1 clove garlic, crushed
¾ cup light cream
¾ cup sour cream
½ tablespoon cornstarch
2 tablespoons lemon zest
½ teaspoon ground black pepper
½ teaspoon paprika
8 ounces dry fettuccine noodles
¼ cup grated Parmesan cheese

Steps:

  • Melt butter in a large skillet over medium heat. Add the salmon, leek, onion, and garlic, and fry until fragrant, about 2 minutes. In a medium bowl, mix together the cream, sour cream, and cornstarch; stir into the skillet. Stir in the lemon zest, pepper, and paprika. Cook, stirring constantly, for 10 minutes, until sauce is thickened and salmon flakes easily with a fork.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente. Drain, and toss with the salmon sauce. Top with Parmesan cheese to serve.

Nutrition Facts : Calories 529.4 calories, Carbohydrate 50.5 g, Cholesterol 84.7 mg, Fat 24.2 g, Fiber 3.3 g, Protein 27.4 g, SaturatedFat 11.8 g, Sodium 185.4 mg, Sugar 4.2 g

SALMON FETTUCCINE WITH DILL



Salmon Fettuccine with Dill image

Provided by Alice Colin

Categories     Milk/Cream     Pasta     Appetizer     Quick & Easy     Salmon     Dill     Bon Appétit     Hollywood     Florida     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

1 cup whipping cream
1/2 cup bottled clam juice
1 tablespoon Wondra flour
12 ounces fettuccine, freshly cooked
6 ounces thinly sliced smoked salmon, cut crosswise into 1/2-inch-wide strips
4 green onions, chopped
1/4 cup chopped fresh dill or 1 tablespoon dillweed
1 tablespoon drained capers
Lemon wedges

Steps:

  • Bring cream, clam juice and flour to boil in heavy large skillet over medium-high heat, stirring frequently. Add pasta; toss until sauce thickens, about 2 minutes. Add salmon, green onions, dill and capers; toss to blend. Season with salt and pepper. Serve with lemon wedges.

EASY SALMON FETTUCCINE



Easy Salmon Fettuccine image

"This recipe was in our newspaper, but I adapted it to our tastes," says Dorothy Wray of Sweetwater, Texas. "It's quick and easy to prepare and has become a stand-by recipe that I serve often."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

4 ounces uncooked fettuccine
2 tablespoons chopped onion
3 tablespoons butter
1 plum tomato, seeded and cut into strips
3 tablespoons lemon juice
1 teaspoon dried parsley flakes
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1 pouch (7.1 ounces) boneless skinless pink salmon
2 tablespoons pine nuts

Steps:

  • Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute onion in butter until tender. Add the tomato, lemon juice, parsley, lemon zest and salt; cook and stir until heated through., Drain fettuccine; add to skillet. Stir in salmon and heat through. Sprinkle with pine nuts.

Nutrition Facts : Calories 444 calories, Fat 18g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 957mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 4g fiber), Protein 28g protein.

SALMON AND SPINACH FETTUCCINE



Salmon and Spinach Fettuccine image

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.

Provided by Shane Roberts

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 10

8 ounces dry fettuccine pasta
¼ cup butter
1 cup milk
1 tablespoon all-purpose flour
1 cup freshly grated Parmesan cheese
½ pound smoked salmon, chopped
1 cup chopped fresh spinach
2 tablespoons capers
¼ cup chopped sun-dried tomatoes
½ cup chopped fresh oregano

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
  • In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
  • Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.

Nutrition Facts : Calories 511.9 calories, Carbohydrate 49.4 g, Cholesterol 66 mg, Fat 22.6 g, Fiber 2.7 g, Protein 28.9 g, SaturatedFat 12.3 g, Sodium 1064.8 mg, Sugar 6.2 g

SMOKED SALMON AND CAPERS IN A CHAMPAGNE SAUCE FOR PASTA



Smoked Salmon and Capers in a Champagne Sauce for Pasta image

I found this in a magazine, and plan to make it on holidays, so I want the recipe print-out from my cookbook!

Provided by JustJanS

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

20 ml olive oil
2 cloves garlic, crushed
125 ml champagne
250 ml heavy cream
200 g smoked salmon, cut into thin slices
2 tablespoons small capers, rinsed and patted dry
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill

Steps:

  • Heat the oil in a large frying pan and cook the garlic over a medium heat for 30 seconds.
  • Pour in the champagne and cook for 2-3 minutes, or until reduced slightly.
  • Add the cream and cook for 3-4 minutes, or until reduced and thickened.
  • Add the remaining ingredients and pour over the pasta of your choice.
  • Toss through gently and season to taste with salt and freshly ground black pepper.

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