Grilled Salmon Fettuccine with a Garlicky Lemon Cream Sauce

Recipes
• 2 minute read

We just love when our members get creative in the kitchen! So when Steve W. a head cook at Fat Wally’s Firehouse BBQ in Metro Vancouver (an award winning competition BBQ team who compete in sanctioned events from Vancouver to the the Italian Alps), was open to sharing his own recipes, we jumped at the […]

Allison Hepworth by Allison Hepworth
Grilled Salmon Fettuccine with a Garlicky Lemon Cream Sauce

We just love when our members get creative in the kitchen! So when Steve W. a head cook at Fat Wally’s Firehouse BBQ in Metro Vancouver (an award winning competition BBQ team who compete in sanctioned events from Vancouver to the the Italian Alps), was open to sharing his own recipes, we jumped at the opportunity to share them with you!

To him "grilling and smoking gives an added flavour that you just can't get from an over or stove" and the fresh and delicious sustainable seafood he gets from Skipper Otto works perfectly for both!

Grilled Salmon Fettuccine with a Garlicky Lemon Cream Sauce

  • Makes 4 servings
Ingredients - Salmon
  • 225 grams/8 oz coho salmon
    ** Tip: Any Skipper Otto salmon would work in this recipe
  • 1 teaspoon sea salt
  • 1⁄2 teaspoon ground black pepper
  • 1⁄4 teaspoon smoked paprika
  • 1⁄4 teaspoon garlic powder
  • 1⁄4 teaspoon cayenne pepper
Ingredients – Pasta
  • 225 grams/8 oz dry fettuccine
  • 250 ml/8 oz heavy cream
  • 40 grams/1.5 oz grated parmesan cheese
  • 2 Tablespoons butter
  • 2 garlic cloves, minced
  • 1 teaspoon lemon zest
  • 150 grams/5 oz frozen spinach, thawed and drained
  • 2 Tablespoons capers
  • Salt and pepper
Directions
  1. Mix the salmon spices together and sprinkle over the salmon.
  2. Then grill or pan fry, on a medium high heat until cooked through, flipping once. (about 8 – 10 minutes).
  3. Melt the butter and saute garlic for 1 minute over medium low heat.
  4. Then add the cream, parmesan and lemon zest. Cook for about 15 minutes until cheese is melted and the sauce thickens. Adjust seasoning to taste
  5. Cook pasta according to instructions.
  6. Drain pasta and toss with the sauce.
  7. Break the salmon up into chunks and add to the pasta.
  8. Add the spinach and capers and add some freshly grated parmesan.

—--

We can’t wait for you to try Steve's Grilled Salmon Fettuccine with a Garlicky Lemon Cream Sauce, and you can follow him on his BBQ adventures at: www.instagram.com/grillinnguy

If you would like to send us your favourite recipes incorporating Skipper Otto seafood - email us at [email protected]!