Smoky Salmon Fettuccine - cooking recipe

Ingredients

16 ounces salmon fillets
salt
pepper
1/4 teaspoon liquid smoke
1 lb fettuccine, uncooked
1 tablespoon cooking oil
1 large onion, roughly chopped
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
8 ounces mushrooms, quartered
16 ounces alfredo sauce, jarred (I use Classico garlic alfredo)

Preparation

Prepare your grill, or preheat your broiler for high heat.
Season the salmon with salt and pepper to taste.
Drizzle the liquid smoke over the salmon.
Grill or broil the salmon until it is just barely done. (Note- when I use the grill for this, I place the salmon skin side down on a piece of foil so that it doesn't stick to the grill.).
Remove the salmon for the heat, and set aside to cool slightly.
When it is cool enough to handle, remove the skin (if needed) and break the fish into bite sized pieces.
Cook the pasta as directed on the package.
Heat the oil in a large skillet over medium heat.
Add the onions, and season with kosher salt and fresh ground pepper. If you would like to add some heat, add a pinch of chili flakes at this time.
Cook the onions, stirring frequently, for one minute.
Add the mushrooms, and continue to cook, until the onions are soft and golden.
Add the alfredo sauce, and bring to a simmer, stirring occasionally.
Add the reserved salmon, and gently fold into the sauce.
If the sauce is too thick, add a little of the pasta cooking water to thin it to your liking.
Taste the sauce, and add salt, pepper, or liquid smoke if necessary.
When the pasta is al dente, drain and add to the sauce, tossing gently, so the salmon doesn't break up further.
Serve immediately.