You are here: Home » Recipes » Salmon Fettuccine Salmon Fettuccine Recipe by Relish ContributorKitchen Tested Yield 6 servings The two kinds of salmon combined with the tarragon and light sauce give this winning dish lots of pizzazz. PrintEmail Ingredients 1 (16-ounce) package fettuccine or linguine pasta1 pound fresh salmon steaks, skinned, boned, and cut into 1/2-inch slices1 bunch green onions, chopped1 cup coarsely chopped tomatoes1/2 cup dry white wine1/2 cup bottled clam juice1 tablespoon dried tarragon4 ounces fat-free cream cheese4 ounces thinly sliced smoked salmon, cut into 2-inch strips Salt and pepper2 tablespoons chopped parsley Instructions Cook pasta according to package directions, omitting any oil and salt. Drain; set aside. In a large skillet coated with nonstick cooking spray, cook fresh salmon over medium high heat, tossing until it begins to turn opaque, about 30 seconds. Remove fish with a slotted spoon; set aside. Add green onions, tomato, wine and clam juice to skillet. Bring to a boil over a high heat until mixture is slightly thickened, about 5 minutes. Stir in tarragon and cream cheese, and continue cooking until sauce thickens slightly, about 2 minutes. Return salmon to pan along with any accumulated juices. Stir quickly. As soon as it is heated through, remove from heat and stir in smoked salmon. Season with salt and pepper. Pour over hot pasta. Sprinkle with parsley and serve immediately.