Fettucine with Heavenly Salmon Sauce

Fettucine with Heavenly Salmon Sauce

43
Annas Kuori 0

"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!"

Ingredients 35 m {{adjustedServings}} servings 598 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 598 kcal
  • 30%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 51.2g
  • 17%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews 43

  1. 49 Ratings

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IMO
2/12/2004

This recipe was great. I had cooked salmon in the refrig from the night before so I made the sauce first and at the last added the salmon which I had flaked...Everyone loved it. Now I know what to do with leftover salmon. (It does need some salt added to the sauce.)

njmom
3/18/2005

We all thought this was very good. Even from my picky 11 yr old. It came together very easily. I used tomato basil linguine instead of fettucine, as other reviewers stated it was bland. I also added some salt to the sauce and a very small amount of sherry (after tasting per recipe). With those changes we loved it. Oh, I also used extra garlic (we love it) and less lemon zest. A very nice meal, but a little rich. I will make it again though.

TRUFFLES01
9/27/2005

Wow, this was great! I followed the recipe mostly, except not as rich. I used low fat on the sour cream and and 1/2 cup white wine instead of the cream. I also added salt. I was tempted to cut back on the black pepper, but the full 1/2 t. gave it some real zip. We all loved this and I will definitely make it again -- and for company. Served it with grilled zucchini and a spinach/mandarin orange salad.