Yesterday I posted a recipe for Herb and Garlic Baked Lightly Smoked Steelhead Trout or Salmon. Darn good recipe BTW. That same evening, I used the planned over baked salmon in this lovely pasta dish from recipetineats.com.

Now I know what you’re thinking. And I get it. Like everyone else, you are probably trying hard to step away from highly caloric and heavily cholesterol laden dishes. And Alfredo is one of the most caloric pasta dishes imaginable. All that butter, heavy cream, and cheese. And I totally understand your concern. But please know, I am right there with you. So, in this recipe, the amount of butter called for has been cut way back. The amount of heavy cream has been dramatically reduced. And there isn’t even as much cheese as is usually suggested in most Alfredo recipes.  

So, of course the next question you probably have is, “does it taste like a “real” Alfredo”? And I can happily and truthfully answer – yes, indeed it does. In fact, perhaps even better because it isn’t so cloyingly rich. The sauce just perfectly coats the pasta and doesn’t in any way detract from the delicious light flavor of the fish. So, am I pleased to pass this recipe along to you? You can bet your last pound of Parmigiano Reggiano on it!

Plus, this is probably one of the easiest and quickest pasta recipes to prepare. Not a lot of chopping of veggies or hours of simmering. Of course, having planned over salmon cuts down on the prep time. But even if you don’t start with planned overs, a quick bake of some fresh salmon doesn’t take that much time.

So, let me recommend this delicious fish dish next time you want to celebrate life, an anniversary, the fact you have survived another week of work, or you haven’t sent one of your kids to their room until they are 18. (Even though the kid may have richly deserved it!) (You know I’m just kidding. But if you’re a parent, and that thought hasn’t flashed into your mind at least once, you simply haven’t been paying enough attention or your children have yet to enter the “terrible teens”!)

As always, keep laughing at all the interesting situations life throws your way. Keep loving your teenagers even if they drive you crazy. Believe me, someday you will remember those days with longing. So, while they are still at home, fill them up with good food, good memories, and help them learn to make good choices. And above all else, be a good example. They are learning to be an adult from you. Peace and love to all.     

3 T. unsalted butter

1 sm. shallot, very finely minced  

½ c. heavy cream 

¼ tsp. kosher salt

freshly ground black pepper

¾ c. finely grated Parmigiano Reggiano, plus more for table  

8 oz. fettuccine, cooked al dente  

½ – 1 c. pasta cooking water

6-8 oz. cooked salmon, flaked

1 T. chopped fresh parsley 

Melt the butter in a large fry pan over medium high heat. Add the shallot and sauté for 2 minutes or until tender. Add the cream, salt, and pepper and bring to boil. Turn heat down to medium low and simmer for 3 minutes.

Remove from heat and stir in the Parmigiano Reggiano until the sauce is smooth and creamy.

Transfer the just cooked al dente pasta and ½ cup of the pasta water to the fry pan with the sauce. Add the salmon. Return the fry pan to the stove over medium heat. Toss very gently to coat the pasta in the sauce and allow the sauce to thicken and completely coat the pasta. If needed, add a bit more pasta water.

Remove from heat and adjust seasoning if required. Serve immediately, garnished with parsley. Pass additional Parmigiano Reggiano at table.