Melt butter in medium saucepan over low heat.
Stir in milk and Alfredo sauce.
Mix well.
Bring to a boil.
Reduce heat and simmer 5 minutes.
Mix in peas, salmon and pasta.
Heat about 2 minutes.
Cut up the broccoli into bite sized pieces and crumble the smoked salmon.
Over medium heat, heat the alfredo sauce.
Add the broccoli and smoked salmon.
Add salt and pepper to taste.
Warm until heated through.
Enjoy as a sauce to the pasta.
Heat oven to 350.
In large saucepan, cook noodles to desired doneness as directed on package, adding peas during last minute of cooking time. Drain; return to saucepan.
Stir in Alfredo sauce, milk and dill; mix well. Gently stir in salmon. Pour into ungreased 1-1/2 quart casserole.
In small bowl, combine topping ingredients, mix well. Sprinkle over top.
Bake 20 to 25 minutes or until casserole is bubbly and thoroughly heated.
Saute onion in the butter in a pan until clear. Add the salmon and saute at medium to low heat for approximately 2 more minutes. Very gradually, start to add the cream. Stir constantly until thickened. Sauce should be very thick once you have added all the cream. Top with tomato and parsley; season with pepper.
dd the clam juice, smoked salmon, tomatoes (break up tomatoes while
Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
Brush remaining olive oil onto salmon; sprinkle salt and dill over
utter ingredients.
Refrigerate while salmon in prepared, so that butter
b>Alfredo sauce in a medium saucepan over medium heat.
Place salmon
igh heat.
Season the salmon with salt and pepper to
re cooking, flake and drain salmon.
Yes, this is necessary
br>Next will be the Alfredo sauce: in a sauce pot
ater as directed). For this recipe I used 8 shells. (6
Heat oven to 375\u00b0F.
Spray 12 x 8 inch glass baking dish with nonstick cooking spray.
In medium saucepan, combine Alfredo sauce, peas and mushrooms; cook over medium heat until bubbly.
Remove from heat.
Gently sir in salmon and pimientos.
Pour into sprayed baking dish.
Unroll crescent roll dough into 2 long rectangles.
Press edges and perforations to form 1 rectangle.
Place over salmon mixture in baking dish.
Bake at for 12 to 18 minutes or until crust is golden brown.
minutes.
Meanwhile, pour alfredo sauce in a medium saucepan
little to the alfredo sauce).
Prepare alfredo sauce or heat
In a double boiler, melt margarine or butter.
Then add garlic,
heavy
cream,
milk,
cheese and garlic powder.
Stir frequently
with
wire
whisk until heated thoroughly.
As the Alfredo
sauce
is
cooking, boil the fettucini noodles, drain and set
aside.
Grill the salmon fillet (on an outdoor grill if possible, or broil in oven).
When sauce is done, toss into fettucini.
When fillet is done, cut into bite-size pieces and toss that into fettucini also.
Cook linguine.
Melt together in large skillet butter and olive oil.
Saute' salmon briefly; add shallots and garlic.
Add capers and dill weed.
Stir in the Alfredo sauce and bring to simmer.
Add lemon juice and mix well.
Pour sauce over linguine and add Parmesan cheese.
go through the whole recipe here, but you can use
nformation: CALORIES (per 1/4 recipe) 390kcal; FAT 21g; CHOL 105mg