Description
Grilled Salmon with Fettuccine in Creamy Sauce
Ingredients:
4 salmon fillets (about 4-6 oz each)
2 tablespoons olive oil
Salt and freshly cracked black pepper, to taste
12 oz fettuccine pasta
1 tablespoon butter
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 tablespoon fresh parsley, chopped
Instructions:
Grill the Salmon:
Preheat the grill to medium-high heat.
Brush the salmon fillets with olive oil and season with salt and pepper.
Grill the salmon for about 4-5 minutes per side until the salmon is cooked through and has grill marks. Remove from the grill and set aside.
Cook the Fettuccine:
In a large pot of salted boiling water, cook the fettuccine according to the package instructions, about 8-10 minutes.
Drain the pasta and set aside, saving about 1/2 cup of the pasta water.
Make the Creamy Sauce:
In a large skillet, melt the butter over medium heat.
Add the heavy cream and bring it to a gentle simmer. Cook for 3-4 minutes, allowing it to thicken slightly.
Stir in the Parmesan cheese and garlic powder, and cook for another 1-2 minutes until the sauce becomes smooth. Season with salt and pepper to taste.
Assemble the Dish:
Add the cooked fettuccine pasta to the skillet with the creamy sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
Place the grilled salmon fillets on top of the pasta.
Serve:
Garnish with fresh parsley and serve immediately for a rich and flavorful meal.
This Grilled Salmon with Fettuccine in Creamy Sauce makes for an elegant and satisfying dinner, combining the smoky flavors of grilled salmon with the creamy richness of the pasta sauce. Enjoy with a side of garlic bread or a light salad!
Step-by-Step Guide
For perfect results, follow this detailed guide. First, ensure your salmon fillets are patted dry to promote good grill marks. Preheat your grill thoroughly; it should sizzle when the fish touches the grates. While the salmon rests after grilling, immediately start your pasta water. The key to the sauce is a gentle simmer—do not let the heavy cream boil vigorously, as it can break. When combining pasta and sauce, toss vigorously off the heat to emulsify the cheese and starchy pasta water into a velvety coating.
Serving Suggestions
Plate this dish family-style on a large platter or individually for a restaurant-quality presentation. Accompany with a crisp arugula salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or roasted asparagus are excellent sides. For wine, a chilled Chardonnay or a Pinot Noir complements the salmon and cream sauce beautifully.
How-to Summary
This elegant dinner comes together in four key stages: 1) Grill seasoned salmon fillets until flaky. 2) Boil fettuccine in salted water, reserving some pasta water. 3) Create a creamy sauce by simmering heavy cream, then whisking in Parmesan and garlic powder. 4) Toss the pasta in the sauce, adjusting consistency with pasta water, and top with the grilled salmon. Garnish with fresh parsley.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Tagliatelle or pappardelle work well, but avoid small shapes like penne as they don’t hold the sauce as elegantly.
How do I know when the salmon is done? The salmon should flake easily with a fork and have an internal temperature of 145°F (63°C). It will continue to cook slightly while resting.
Can I make the sauce ahead of time? It’s not recommended, as the sauce can separate upon reheating. For best results, prepare it fresh while the pasta cooks.
What can I substitute for heavy cream? For a lighter version, half-and-half can be used, but the sauce will be less rich and thick. Do not use milk, as it will curdle.
How do I prevent the Parmesan from clumping in the sauce? Ensure the cream is only at a gentle simmer, not a boil, when you add the cheese. Remove the skillet from direct heat and stir constantly until fully melted.
Common Mistakes to Avoid
- Overcooking the Salmon: This leads to dry, tough fish. Follow the 4-5 minute per side guideline closely.
- Not Salting the Pasta Water: The water should taste like the sea. This is your primary chance to season the pasta itself.
- Boiling the Cream Sauce: High heat will cause the cream to separate or scorch. Maintain a low, gentle simmer.
- Skipping the Pasta Water: The starchy reserved water is essential for loosening the sauce and helping it cling to the pasta.
- Using Pre-Grated Parmesan: These products contain anti-caking agents that can make your sauce grainy. Always grate fresh cheese.
Conclusion
This Grilled Salmon with Fettuccine in Creamy Sauce is a masterclass in balancing simplicity with decadent flavor. By following the detailed steps and avoiding common pitfalls, you can consistently create an impressive, restaurant-worthy meal at home. The combination of smoky, flaky salmon with a luxuriously creamy pasta is sure to become a cherished recipe for both weeknights and special occasions. Enjoy the process and the delicious results.