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Pasta & Pizza
Lemon Fettuccine With Smoked Salmon

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Marinate Time
20 minutes

Makes 2 to 4 servings

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  • 2 tablespoons extra virgin olive oil
  • 3 teaspoons minced fresh garlic
  • 1/3 cup rehydrated, drained and julienned sun-dried tomatoes
  • Juice and zest of 2 small lemons, divided
  • 1/4 cup cold butter cut into pieces
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon chopped fresh oregano
  • 1 (3-ounce) pouch Chicken of the Sea Smoked
  • Pacific Salmon, flaked into bite-size pieces
  • 1/2 pound fettuccine, cooked according to package directions
  • 3 tablespoons toasted pine nuts
  • Grated Parmesan cheese
  • Chopped fresh basil

    1. In large skillet, in hot oil, sauté garlic.
    2. Add tomatoes and lemon juice; sauté 1 minute longer. Add cold butter, lemon zest, parsley and oregano. Stir until butter has melted and mixture has thickened slightly; remove from heat.
    3. Gently fold in salmon. Pour salmon-lemon mixture over fettuccine; gently toss until coated. Sprinkle with pine nuts, Parmesan cheese and fresh basil.

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