Salmon Alfredo
Salmon Alfredo. Directions Season salmon, if desired, with salt and ground black pepper. Broil or grill until salmon is done. Place salmon, skin side down, on a broiler rack coated with cooking spray. Heat Alfredo sauce in a medium saucepan over medium heat. Mix the lemon juice and vinegar in a small bowl, and pour over the salmon. To make Salmon Alfredo you need 9 ingredients and 7 steps easily.
The ingredients needed to make Salmon Alfredo:
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5 oz of Pasta (your choice)
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1 oz of Parmesan Cheese
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1/4 oz of Parmesan Cheese (garnish)
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1 of Chives (garnish)
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1/4 cup of Butter
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1 cup of Heavy Cream
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1 clove of Garlic, crushed
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1/4 cup of Fresh Parsley, chopped
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2 of 3oz Salmon
Steps to make Salmon Alfredo:
- Season the salmon fillets with salt and pepper.
- Place your salmon fillets into a sous-vide pouch and vacuum seal the bag.
- Cook in a water bath at 41 C (106 F) for approximately 25 minutes or core temperature of 40 C (104 F) **Time and temperature is referenced from Thomas Keller’s Under Pressure sous-vide book**
- Melt butter in a medium saucepan over medium low heat.
- Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through.
- Mix the Parmesan cheese with the sauce until well blended and combine with the pasta.
- Stir in parsley and serve the pasta on the plate, topped with the salmon and garnish with chopped chives.
Heat until warm and ready to serve. Saute onion in the butter in a pan until clear. Very gradually, start to add the cream. The cook time will depend upon how thick your salmon filet is. Be sure not to over cook it as it will continue to cook when removed from the pan and once it's in the pasta.
