Smoked Salmon Fettuccine

Posted on July 19, 2007
Filed Under My Cooking |

Since I started cooking this past June, tonight’s pasta dish is my best one yet. The texture of the tri-colored fettuccine was perfectly al dente, bouncy, firm and flavorful. I cooked up a complementary pasta sauce to lay over top. The toppings were a mixture of red onions, white mushrooms and smoked salmon. The sweetness of the red onions shone well against the backdrop of the creamy sauce. The cream sauce also took alway that smoked salmon after taste but kept the smokiness and salty flavor intact.

I first sautee’d the red onions in a mixture of olive oil and butter until softening. Mushrooms were added and cooked a bit further. Finally, in goes the smoked salmon, cream (not too much for me, I wanted the natural flavors to be the focus), salt and pepper, garnished with chopped parsley. A very simple, and colorful dish to celebrate summer!

Update: I’m submitting this post entry to Once Upon A Feast’s Presto Pasta Nights.

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  I love food! Whether it's eating at great restaurants, watching cooking shows, or enjoying a new dining experience, it's all good if it's food! Recently, I'm learning how to cook by myself. Let's share our passion for good eats!

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