Alaska Salmon & Pasta Chardonnay

Menu Part: 
Cuisine Type: 

A creamy wine sauce brightens this pasta and salmon dish. Artichokes and mushrooms add texture and flavor. Creamy and satisfying.


12 Alaska Salmon fillets
3 oz. olive oil
3⁄4  cup onion, minced
1⁄4  ­cup garlic, minced
1 1⁄2 lb. mushrooms, sliced
7 cups artichoke quarters, drained
1 1⁄2 cups roasted red peppers, diced
3⁄4  cup basil, chopped
1 qt. chardonnay
1 qt. heavy cream
6 lb. fettuccine or linguine, cooked


1. Cut each salmon fillet into nine pieces. In a skillet over medium heat, sauté salmon pieces in oil  2 min. or until lightly browned.

2. Add  onion, garlic and mushrooms and cook 2 min. Add artichokes, roasted red peppers, basil and wine and cook an additional 2 min. Stir in heavy cream and simmer until slightly thickened, 1-2 min. more. Season to taste and toss with pasta, coating evenly.

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