Simple yet elegant, Poached Salmon with Alfredo Sauce, is a dish for any sophisticated occasion. Grated carrots and chopped parsley and a dill garnish add an elegant touch.
- 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 (9 oz.)
- 2 tablespoons finely grated carrot (optional)
- 1 tablespoon chopped fresh parsley (optional)
- 1 container (10 ounces) BUITONI Refrigerated Alfredo Sauce (10 oz.)
- Fresh dill sprigs (optional)
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.
Review This Recipe
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!
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.
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!!
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!
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.
What an awesome recipe! I made this tonight and both Hubby and I really enjoyed it.
But I did make a few additions.
Firstly, I marinated the salmon steaks in lemon juice and pepper.
And I also added almost a quarter cup of wine to the sauce.
It was absolutely scruptious!! I will make this again and again. And I also am planning a dinner party and this will be on the menu!
Thanks so much for providing an excellent recipe!
I tried this meal with high hopes because of the previous reviews... well i was sorely disappointed. It lacked flavour, and i was overall displeased with the result.
The best salmon ever.
I have given this recipe to everyone I know. It is simply superb! I have switched it up just a bit though--instead of only 1/4 cup wine and 1/2 cup water, I use 3/4 cup wine and 1/4 cup water--it seems to bring out the wine flavoring a bit more. Also, it may take closer to 15 minutes depending on the thickness of the salmon. This is such an elegant looking meal and so simple!
Salmon on New Year's Eve
My son and his wife prepared this recipe for us on New Year's Eve. This recipe is excellant and easy to prepare. It presents an elegant plate and received raves from the whole party. I have added it to my permanent recipe collection and it will be served frequently at our home.
Great recipe!I love salmon very good and tasty.Does anyone have a recipe for carp?A recipe for garr-fish would be great also.
savory salmon meal
This recipe has a permanent home in my recipe book. It is easy to prepare and doesn't have too many ingredients, but is elegant enough for company. I served it with steamed asparugus, which was a great side dish. Also, I think this is just as good the next day. Nobody will mind eating these leftovers! One thing in the recipe I changed was: I omitted the dill and parsely (Hawaii is not known for it's fresh produce) and instead saute'd a couple of minced garlic cloves and mixed them with the alfredo sauce. Try either variation--you will not be disappointed!