Brad Fenson
The buttery richness of a big king salmon creates bold flavors when grilled or smoked. The layers of fat render when heated translate into a palate-pleasing taste that makes the salmon king on any dinner plate.
A white, cheesy Alfredo sauce will pick up on the flavors of a salmon smoked with the wood from an alder or fruit tree. The combination is a family-pleasing dinner that is sure to have the whole clan begging to go fishing again next summer.
Ingredients
- ¼ cup salted butter
- 3 tbsp olive oil
- 5 garlic cloves, minced
- 1 medium yellow onion, finely diced
- 3 cups heavy cream
- ½ tsp white pepper
- ½ cup grated parmesan cheese
- 1 cup mozzarella cheese, shredded
- 1 ½ cup smoked salmon, cut into ½-inch cubes
- Juice of half a lemon
- 16-ounce package fettuccine, cooked to package directions
- Chives for garnish
Directions
- In a medium saucepan, melt the butter over medium heat then add the olive oil.
- Stir in the garlic, onion, cream, and white pepper and bring the mixture to a slow simmer, stirring continuously.
- Slowly stir in the Parmesan cheese and simmer the sauce for 10 minutes, allowing the sauce to thicken.
- Slowly add the mozzarella cheese and stir until smooth.
- Gently stir in the cubed salmon, so it doesn’t break apart and add the lemon juice.
- Place freshly cooked fettuccine on a family-sized serving platter and pour the sauce over the top.
- Top with freshly grated Parmesan cheese and fresh chives.
Smoked salmon also makes a great appetizer. Turn it into a dip and enjoy those cucumbers from the garden.
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