Fettuccine with Salmon
Ingredients:
- 125 grams Fettuccine LaFonte (1/2 pack)
- 250 ml Full Cream Milk
- 75 grams Cheddar Cheese, grated
- 150 grams Salmon, cut into small cubes
- 1/2 Onion, finely chopped
- 2 Garlic Cloves, minced
- Salt, to taste
- Olive Oil or Cooking Oil, as needed
- 2 tablespoons Butter or Margarine
Instructions:
-
Cook the Fettuccine:
Begin by boiling a pot of water. Add a pinch of salt and a drizzle of oil to prevent sticking. Cook the Fettuccine in the boiling water for approximately 7 minutes, or until al dente. Once cooked, drain and set aside. -
Prepare the Aromatics:
While the pasta is cooking, finely chop the onion and mince the garlic. Heat butter or margarine in a pan over medium heat. Sauté the onions and garlic until they become fragrant and translucent. -
Cook the Salmon:
Add the diced salmon to the pan with the sautéed onions and garlic. Stir gently and allow the salmon to cook through, about 3-4 minutes, until it turns opaque and flakes easily. -
Create the Sauce:
Pour the full cream milk into the pan with the salmon. Stir in the grated Cheddar cheese. If you have oregano, you can add a pinch for extra flavor. Allow the mixture to simmer until it reaches a gentle boil and the cheese is fully melted and integrated into the sauce. -
Combine and Serve:
Add the cooked Fettuccine to the sauce, stirring quickly to ensure the pasta is evenly coated. If the sauce seems too thick, you can add a bit more milk to reach your desired consistency. Taste and adjust the seasoning with salt if necessary. -
Finish and Enjoy:
Remove from heat and serve immediately, enjoying the creamy, flavorful combination of Fettuccine and Salmon.
Notes:
For a touch of freshness, you can garnish with a sprinkle of fresh herbs or a squeeze of lemon juice. This dish is best enjoyed warm and pairs well with a crisp green salad or steamed vegetables.
