Salmon Fettuccini Alfredo + Hygge
Cooking is a primal art, a practice in mindfulness that brings me to the immediate and completely present in the moment. Right now, all around the world friends and strangers are creating dishes as a way to find balance, to embrace relaxation, rejuvenate and show gratitude. The ablity of food to evoke coziness and comfortability is just one way to describe the philosophy of “Hygge”.
Please enjoy the Kvaray Arctic Salmon Fettuccini Alfredo. I wish each and every one of you peace and tranquility whether you find it in solitude, food or fellowship, know that you deserve it and you are doing great!
— Chef Eric Gephart
1 teaspoon salt, kosher
1 tablespoon butter, unsalted
1 pound fettuccini, cooked
2 teaspoons garlic, minced
1 cup white wine, dry
2 cups heavy cream
1 cup parmesan
1 teaspoon fresh lemon juice
Garnish
5 baguette slices
1 tablespoon butter, unsalted
2 teaspoons parsley, chopped
DIRECTIONS
In a large pot, bring water to a boil and season the water with salt. Once the water is boiling, cook fettuccini noodles until al dente (roughly 8 minutes), drain and reserve the noodles.
Slice the Kvaroy Arctic Salmon fillet into thick strips, season all sides.
In a large skillet or pan, heat butter over medium to high heat then briefly sear the salmon slices. Remove the seared pieces from the pan and reserve. Add garlic to the pan and cook for 1 minute, stirring the salmon on the bottom of the pan into the garlic.
Deglaze with white wine and allow to simmer and reduce by half (roughly 3 minutes)
Add the heavy cream and allow to cook/reduce for 5 minutes, add ½ of the parmesan, whip to incorporate and add the pasta. Cook and reduce for another 2 minutes, add the rest of the cheese, squeeze in lemon juice and roll pasta in sauce with your tongs. Add the salmon chunks, gently toss and transfer to the presentation plate.
Garnish with chopped parsley and toasted bread with butter. Enjoy!
