Tipsy Salmon Fettuccine

5 tbsps. Butter

2  shallots, finely minced

2 cloves garlic, finely minced

1 ½ – 2 cups whipping cream

2 tbsps vodka, (vermouth or white wine could be used)

¼ tsp ground white pepper

2 tbsps chopped fresh dill

6-8 oz salmon, cut into ¼ inch dice or strips

2 tbsps. capers (optional)



1 lb heat. Add the shallots and garlic and sauté for 2 minutes. Pour in the cream and bring to a boil stirring constantly. Lower the heat and simmer until the cream has reduced  – about 10 minutes. Stir in the vodka, white pepper and fresh dill and fettuccine, cooked al dente (you may use fresh or dried)

Melt butter in a large skillet over medium heat thoroughly. Fold salmon in gently. Remove from heat and toss pasta with the sauce. Divide among heated plates, and sprinkle with capers and some additional dill or chopped chives if desired.​


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