Creamy Salmon Alfredo (Print Version)
# Ingredients:
→ Main Ingredients
01 -
140 g button mushrooms
02 -
285 g fresh salmon with skin
03 -
170 g pasta
→ Alfredo Sauce
04 -
240 g heavy cream
05 -
55 g unsalted butter
06 -
130 g freshly grated Parmesan
→ Seasoning
07 -
Salt, as much as you prefer
08 -
A tablespoon of olive oil
09 -
A tablespoon of fresh basil leaves
10 -
Pepper, to taste
# Instructions:
01 -
Boil a big pot of water, toss in the pasta, and cook it based on the time on the package to keep them perfectly firm.
02 -
Melt butter in a pan over medium heat, pour in cream and the grated Parmesan, and stir until smooth and creamy. Let it simmer gently for a minute or two.
03 -
Heat olive oil in a large skillet over medium-high. Cook the sliced mushrooms and salmon fillets for about 4-5 minutes per side.
04 -
Take the mushrooms out of the pan once they're cooked. Remove the salmon's skin, wrap the fillets in foil, seal tightly, and set them aside for later use.
05 -
Mix cooked pasta into the sauce with the mushrooms and gently flake the salmon into pieces with a wooden spoon. Season with some salt and pepper, then serve on plates with fresh basil sprinkled on top. Enjoy immediately!
# Notes:
01 -
Once cooled, store leftovers in an airtight container in the fridge and eat within 3 days.
02 -
Put leftovers in a microwave-safe dish and heat until piping hot.
03 -
For freezing, place the leftovers in a labeled freezer bag with the date.
04 -
To thaw, heat leftovers in an oven preheated to 160°C for 10-15 minutes on a baking tray lined with parchment paper.