Estimated Times
Preparation Time: 10 mins
Cooking Time: 15 mins
Servings: 2
Ingredients
1/2 cup
water
1/4 cup
dry white wine or chicken broth
2
(6 ounces each)
salmon fillets or steaks
1 package
(9 ounces)
BUITONI Refrigerated Linguine
2 tablespoons
finely grated carrot (optional)
1 tablespoon
chopped fresh parsley (optional)
1 container
(10 ounces)
BUITONI Refrigerated Alfredo Sauce
Fresh dill sprigs (optional)
Directions
BOIL water and wine in large skillet; add salmon. Reduce heat to low; cover. Cook for 8 to 10 minutes or until thickest part of salmon flakes easily when tested with a fork.
PREPARE pasta according to package directions. Toss pasta with carrot and parsley; divide among plates. Top with salmon. Warm sauce; spoon over each serving. Garnish with dill. Season with salt and ground black pepper.
Nutritional Information
|
Calories: 920
|
Calories from Fat: 360
|
Total Fat: 40 g
|
|
Saturated Fat: 19 g
|
Cholesterol: 250 mg
|
Sodium: 1000 mg
|
|
Carbohydrates: 77 g
|
Dietary Fiber: 3 g
|
Sugars: 6 g
|
|
Protein: 58 g
|
VIEW DETAILED NUTRITION INFORMATION
Pam & B. from Buffalo Junction, VA
09/26/06
Rated:
Dinner in no Time!
My husband and I loved this recipe! The salmon came out so tasty and moist! We used mushroom tortellini since we didn't have any other pasta on hand, and it was a nice complement to the fish. We can't wait to make it for company - the ease of this recipe will give us more time to enjoy our guests!
Candice
05/23/06
Rated:
Easy and Good
Both my husband and I had gotten sick of fixing salmon in the oven, so when I came across this recipe I figured it was worth a try. It was wonderful! Poached salmon gets cooked in a way that keeps it moist and the alfredo sauce is a great partner to this fish. Very easy recipe to make and well worth it.
Michelle from Marco Island, FL
03/23/06
Rated:
Fabulous - even for a crowd!
I had to multiply the ingredients by FIVE (except the pasta and jars of sauce!). I cooked up a little over 4 lbs of salmon for my large family.... oh, but it was worth it! I used a large wok on the stovetop to poach the fish. I used a combination of white wine, chicken broth AND water to make enough liquid to poach in. The combination was great. -- I didn't have linquinie on hand, so instead used gemelli pasta which was great. -- Only one of my 9 didn't like the sauce (6yr old), but that was easily remedied with another sauce from the fridge. -- HINT: I added a ground vegetable spice mix, fresh ground salt and freshly ground pepper to the salmon pieces, put it in a large covered dutch oven with a cup of water inside to keep it moist while the pasta finished and I waited for the family to arrive. It kept the fish fabulously moist and delicious. -- The fresh parsley (10 min old!) and the shredded carrots saute'd then coated on the pasta is something I will do regularly!!
Maggie from Omaha, NE
03/06/06
Rated:
Very tasty & so easy!
After a trip to Seattle where I had salmon fixed every way I thought it could be, I came across this recipe and decided to try it. It was delightful! I disagree with the person who thought it was bland. My whole family enjoyed it!
dee
08/18/05
Rated:
This salmon is great!
This salmon recipe is great! It was byfar the best I've ever made on my own. The recipe don't take a lot of time and my guest raved. Thank you, I'll use this recipe for many years.