Salmon Fettuccine

Kitchen Tested
  • Yield 6 servings

The two kinds of salmon combined with the tarragon and light sauce give this winning dish lots of pizzazz.


1 (16-ounce) package fettuccine or linguine pasta
1 pound fresh salmon steaks, skinned, boned, and cut into 1/2-inch slices
1 bunch green onions, chopped
1 cup coarsely chopped tomatoes
1/2 cup dry white wine
1/2 cup bottled clam juice
1 tablespoon dried tarragon
4 ounces fat-free cream cheese
4 ounces thinly sliced smoked salmon, cut into 2-inch strips
Salt and pepper
2 tablespoons chopped parsley


  1. Cook pasta according to package directions, omitting any oil and salt.  Drain; set aside.
  2. 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.



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