Comfort food at it’s best! There is nothing better than sitting down with a big bowl of this creamy, rich, and undeniably satisfying pasta. It makes the perfect companion for grilled blackened salmon. I recently teamed up with Bluehouse Salmon and knew exactly what I wanted to create. Plus pasta is definitely my love language so this was certainly a treat to make!
Who is Bluehouse Salmon?
Bluehouse operates much like a greenhouse, only for fish, and eliminates the need to use ocean net pens in remote areas of the world. Their journey began in a small village in Denmark. Over the course of 10 years, innovated and refined, celebrated successes, and raised 5 generations of salmon in Denmark Bluehouse to prove it could be done. After an extensive search that included 14 states, the team soon learned the ideal location existed in Miami, Florida due to it’s unique groundwater resources, bringing a new level of purity to the product.
The fresh fillets have a rich, mild buttery flavor that pairs well with everything. You can buy in select stores or online! -> https://bluehousesalmon.com/
With that, if you are looking for a meal to impress, it doesn’t get better than this. It makes for such a stunning dish with INCREDIBLE taste. I like to grill my salmon, cut into chunks and then add it to the top of the pasta. This way you get a bite of the smoky fish in every swirl of creamy dreamy noodles.
How beautiful is that? This dish is rich and makes for a perfect meal to share on special occasions like Anniversaries, birthdays, or for a lovely Sunday dinner. I like to serve with a side salad and a fresh cut French baguette. A nice glass of chardonnay goes so wonderfully with each buttery bite.
Okay let’s get right to it!
Salmon rub
- 2 4 ounce Salmon fillets
- 2 tbsp. Olive or Avocado Oil
- 1/2 tbsp. Paprika
- 1/4 tsp. Cayenne pepper
- 1 tsp. onion salt
- 1 tsp. black pepper
- 1/4 tsp thyme
- 1/4 tsp oregano
- 1/4 tsp garlic powder
Alfredo Pasta
- 1 box of fettuccine pasta
- 4 cloves garlic, minced
- 2 cups heavy cream
- 2 tbsp. sour cream
- 3/4 cup mozzarella cheese
- 1/2 cup fontina cheese
- 1/2 cup parmesan cheese
- 1 tsp. white pepper
- 1/2 tsp salt
- 1/2 tsp nutmeg
- Fresh basil, sliced or torn
Directions
Salmon
- In a small bowl combine the salmon rub spices only and stir.
- Heat the grill to 350 degrees. Rub the fish with olive oil and season on the flesh side only with the spice mix. Rub and be sure to cover all of the fish.
- Make sure the grill grate is clean. Rub some oil onto the grate before cooking.
- Place the fish flesh side down onto the grill and cook halfway. You can see the fish start to turn pink.
- Flip and cook until done or thermometer reads 145 degrees.
- Set aside to rest.
Alfredo Sauce and Fettuccine
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In a large pan add water about 3/4 full and 1 tbsp of salt. Turn on high and begin the sauce while the water works up to a boil.
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In another saucepan, over medium heat, melt the butter.
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Add the garlic, heavy cream, sour cream, pepper and salt. Bring to a simmer stirring often.
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Now add the the parmesan cheese and simmer another 8 minutes or until the sauce is smooth and thickened.
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Next we will add the fontina and mozzarella cheese. Stir until smooth.
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You can probably drop the noodles in the water if it is boiling.
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Add the nutmeg to the sauce and keep stirring until smooth and creamy. Turn heat to low.
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Stir and check the noodles. Cook until al dente. Drain and put back into the pot you cooked them in. Now pour in the Alfredo sauce, mix well and plate equal amounts.
- Chop the salmon into bite size pieces and place on top of the pasta.
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Garnish with the basil, as squeeze of lemon, pour a glass of wine, and ENJOY!
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