Oven Poached Salmon Fettuccine

June 20, 2016
0 Ratings
Photo by inpatskitchen
  • Serves 6
Author Notes

Salmon pasta is one of our favorites especially when a little smoked is added! —inpatskitchen

What You'll Need
  • For the poached salmon
  • 4 six ounce boneless, skinless salmon fillets
  • 8 ounces clam juice or broth
  • 8 ounces dry white wine
  • 1/4 teaspoon white pepper
  • 8 sprigs of fresh dill
  • Putting it all together
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 1 cup half and half or light cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 cup thinly sliced green onions
  • 1/2 cup minced fresh dil
  • 9 ounces fresh baby spinach leaves
  • 3 to 4 ounces cold smoked salmon, diced
  • 12 ounces fettuccine cooked per package directions, reserving a cup or two of the pasta cooking liquid
  • The poached salmon
  • Salt and pepper for seasoning if desired
  1. For the poached salmon
  2. Place the salmon fillets in a 9 x 13 inch baking dish. Combine the clam juice, wine and white pepper and pour over the fish.
  3. Place 2 sprigs of dill on each fillet, cover the pan tightly with foil and bake (poach) for 20 to 25 minutes in a pre heated 350F oven. Time will vary depending on the thickness of your fillets. Once poached, remove from the oven and set the fillets on a plate to rest while you prepare the rest of the dish.
  1. Putting it all together
  2. In a very large sauté pan, heat the oil and butter, add the minced garlic and gently cook over medium heat until the garlic becomes fragrant but doesn't brown.
  3. Add the half and half, salt and white pepper. Bring up to a simmer, add the salmon and break it into very large chunks with a wooden spoon. With the heat on, add the green onion and dill.
  4. Stir in the cooked pasta and then add the spinach leaves a handful at a time until just wilted. Add as much of the pasta cooking liquid to create a relatively loose sauce.
  5. Stir in the diced smoked salmon and season with salt and pepper. The fresh salmon chunks will break up further with all the additions. Serve and enjoy!

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Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

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