Salmon Fettuccine Alfredo & BLT with Salmon and Avocado from Trois fois par jour
Prep Time
Cooking Mode
4 salmon fillets
a drizzle olive oil
to taste salt and pepper
454 g lb fettuccine or other pasta
15 mL (1 c. soupe) Tbsp butter
1 clove of garlic, minced
5 mL (1 c. thé) tsp chopped fresh oregano
250 g (8.9 oz) oz cream cheese
250 mL (1 tasse) cup cooking cream
250 mL (1 tasse) cup grated Parmesan
to taste salt and pepper
to taste Italian parsley, to garnish
125 mL (½ tasse) cup mayonnaise
2,5 mL (0.5 c. thé) tsp freshly chopped dill
1 lemon, juiced
4 submarine buns
8 Boston lettuce leaves
2 avocados, sliced into strips
1 tomato, sliced
4 cooked bacon slices
to taste salt and pepper
4 salmon fillets
a drizzle olive oil
to taste salt and pepper
454 g lb fettuccine or other pasta
15 mL (1 c. soupe) Tbsp butter
1 clove of garlic, minced
5 mL (1 c. thé) tsp chopped fresh oregano
250 g (8.9 oz) oz cream cheese
250 mL (1 tasse) cup cooking cream
250 mL (1 tasse) cup grated Parmesan
to taste salt and pepper
to taste Italian parsley, to garnish
125 mL (½ tasse) cup mayonnaise
2,5 mL (0.5 c. thé) tsp freshly chopped dill
1 lemon, juiced
4 submarine buns
8 Boston lettuce leaves
2 avocados, sliced into strips
1 tomato, sliced
4 cooked bacon slices
to taste salt and pepper
Directions
1Preheat oven to 220 °C (425 °F) and line baking sheet with a reusable silicone mat. Place salmon fillets on sheet, season generously and drizzle with olive oil. Bake salmon for approx. 10 minutes or until opaque and flaky. Set aside two salmon fillets and keep refrigerated for the second recipe, then break apart the remaining two fillets into big chunks. Set aside.
2Bring a large pot of water to a boil, salt thoroughly and cook fettuccine. Meanwhile, heat butter in a large skillet set over medium heat. Sauté garlic and oregano for a few seconds and add remaining sauce ingredients. Mix well and let simmer until pasta is ready.
3Drain pasta and mix in the sauce with a bit of pasta water to coat well. Add the reserved salmon and stir gently. Serve with a little fresh parsley and extra Parmesan, to taste.
4In a medium bowl, combine mayonnaise, dill and lemon juice. Season and mix well.
5Open submarine bread lengthwise. Brush each bun with mayonnaise mixture. Divide lettuce leaves, cooked salmon, avocado, tomato slices and bacon into each bun. Season to taste and serve.
Disclaimer
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Personal Note
Personal Note