Poached Salmon with Alfredo Sauce
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)
Directions, Reviews, Nutrition
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.
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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.
Serving Size: 1/2 of Recipe
Servings Per Recipe: 2
- Amount Per Serving
- Calories: 920
- Calories from Fat: 360
- Total Fat: 40g (61% of DV)
- Saturated Fat: 19g (96% of DV)
- Cholesterol: 250mg (83% of DV)
- Sodium: 1000mg (42% of DV)
- Carbohydrates: 77g (26% of DV)
- Dietary Fiber: 3g (12% of DV)
- Sugars: 6g
- Protein: 58g
- Vitamin A: 20% of DV
- Vitamin C: 0% of DV
- Calcium: 30% of DV
- Iron: 25% of DV
*Percent Daily Values are based on a 2,000 calorie diet.