Description
Grilled Salmon Fettuccine Alfredo
This creamy and indulgent fettuccine alfredo is topped with tender grilled salmon chunks, making it a deliciously rich and satisfying meal. The combination of savory salmon and cheesy sauce will surely become a new favorite.
Ingredients:
2 (6 oz) salmon fillets
8 oz fettuccine pasta
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Cook the Pasta: Cook the fettuccine pasta according to package instructions. Drain and set aside, reserving a little pasta water for later.
Grill the Salmon: Preheat your grill or skillet over medium heat. Season the salmon fillets with salt and pepper. Grill the salmon for 3-4 minutes on each side until the fish is opaque and cooked through. Remove from heat and cut into chunks.
Make the Alfredo Sauce: In a large skillet, melt butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the heavy cream and bring to a simmer. Cook for 2-3 minutes, then whisk in the Parmesan cheese. Stir until the sauce is smooth and creamy.
Combine the Pasta and Sauce: Add the cooked fettuccine to the skillet with the Alfredo sauce and toss to coat. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
Assemble the Dish: Plate the fettuccine and top with the grilled salmon chunks. Garnish with fresh parsley and cracked black pepper.
This rich and creamy dish is perfect for a cozy night in or a special dinner!
Step-by-Step Guide
For perfect results, follow this detailed guide. First, ensure all ingredients are prepped before heating any pans. Begin by bringing a large pot of salted water to a boil for the pasta. As it heats, pat the salmon fillets dry and season generously. Preheat your grill or a heavy skillet to medium-high. Cook the pasta until al dente, then drain, reserving at least 1/2 cup of the starchy water. While the pasta cooks, grill the salmon, skin-side down first, for 4-5 minutes per side. Let it rest before flaking into large chunks. For the sauce, use a large skillet or the same pot. Melt butter, sauté garlic until just golden (not brown), then add cream. Let it simmer gently for 3-4 minutes to reduce slightly before removing from heat to whisk in the Parmesan. This prevents the cheese from becoming grainy.
Serving Suggestions
Plate this indulgent dish immediately for the best texture. Serve alongside a crisp green salad with a lemon vinaigrette to cut through the richness. Garlic bread or steamed asparagus spears also make excellent accompaniments. For a wine pairing, choose a buttery Chardonnay or a crisp Pinot Grigio.
How-to Summary
In summary: Cook pasta al dente and reserve water. Grill seasoned salmon until flaky. Create sauce by sautéing garlic in butter, simmering cream, and whisking in Parmesan off heat. Toss pasta with sauce, thinning with pasta water if needed. Top pasta with salmon chunks and garnish.
Frequently Asked Questions
Can I use a different type of pasta? Yes, tagliatelle or pappardelle work well. Avoid short shapes like penne, as they don’t hold the creamy sauce as effectively.
How can I make this dish lighter? Substitute half the heavy cream with whole milk or evaporated milk, though the sauce will be less rich. You can also use grilled chicken instead of salmon.
My sauce became lumpy or separated. How do I fix it? This often happens if the heat is too high when adding the cheese. Remove the skillet from heat and vigorously whisk in a splash of hot pasta water or cream until it re-emulsifies.
Can I prepare any components ahead of time? You can grill the salmon and make the sauce ahead, but store them separately. Reheat the sauce gently on low, adding fresh cream or milk to loosen it, and assemble just before serving.
What’s the best way to reheat leftovers? Reheat gently in a skillet over low heat with a tablespoon of milk or cream to revive the sauce. Avoid the microwave, which can overcook the salmon and cause the sauce to separate.
Common Mistakes to Avoid
- Overcooking the salmon, which makes it dry. It will continue to cook slightly after removal from heat.
- Adding Parmesan cheese to boiling cream, which causes it to clump. Always take the sauce off the heat first.
- Not reserving pasta water. The starchy water is essential for adjusting the sauce’s consistency.
- Using pre-grated Parmesan from a canister. It contains anti-caking agents that prevent smooth melting. Always grate fresh.
- Rinsing the cooked pasta, which removes the starch needed for the sauce to adhere.
Conclusion
This Grilled Salmon Fettuccine Alfredo masterfully combines luxurious, creamy pasta with the robust flavor of grilled fish. By following the detailed steps and avoiding common pitfalls, you can create an impressive restaurant-quality meal at home. It’s a versatile recipe that feels special enough for guests yet straightforward enough for a weeknight treat. Enjoy the process and the delicious, satisfying results.