Chef Mark's Kitchen. Seared Salmon over Roasted Red Bell Pepper Alfredo Fettuccini

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Seared Salmon over Roasted Red Bell Pepper Alfredo Fettuccini

Chef Mark Alan

Status: Moderator

Total Posts: 63

Joined: 8/1/2009

Location: United States

Posted: Sunday, October 11, 2009 7:50 AM

The most popular salmon dish we ever created at our restaurant. Alfredo Sauce is easy to make, but substituting a good jarred variety will work just fine and save you some time. Just blend together 5 oz. Chef Mark Alan's Roasted Red Pepper Aioli to a 16 oz. jar of Alfedo sauce before heating. Serves 4

Pasta:
8 oz. (dry) fettuccini pasta
Cook pasta according to package directions. Drain and keep warm.

Alfredo Sauce:
1 T. butter
6 oz. half & half
1 c. heavy cream
4-5 oz. Chef Mark Alan’s Red Pepper Aioli
1/2 teaspoon garlic powder
8-10 oz. shredded Italian-styled mixed cheeses (asiago, parmesan, mozzarella, pecorino, etc.)
Salt & white pepper to taste

Alfredo Directions:
Melt butter in saucepan over medium heat. Add dairy to saucepan and heat to a simmer. Do not boil. Add 8 oz. shredded Italian cheese, garlic and Roasted Red Pepper Sauce. Heat and stir until thickened. (Add more cheese if needed) Season with salt & pepper. Add Alfredo sauce to cooked, drained fettuccini noodles. Divide onto plates.

Salmon Ingredients:
3-4 tablespoons olive oil
4 portions (6-8 oz. each) salmon filet
Salt & cracked blacked pepper to taste

Salmon Directions:
Heat oil in sauté pan over medium-high heat. Add salmon filets. Sauté for 4-5 minutes on each side till done. Season with salt & pepper. Place salmon on top of fettucini Alfredo and garnish with a bit of shredded cheese.