Chef Kellie
I've said it before and I'll say it again. Salmon rocks. It is one of my personal preferences for fish, and if I can combine it with pasta, cheese and cream in any way…we've got heaven. Tender, succulent salmon swimming through fettuccini pasta and velvety cream and cheese. It will keep you and your taste buds "hooked".
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Directions
Place salmon in large frying pan, fill almost halfway with water. Poach salmon over low heat until pink and no longer opaque (approx. 5 minutes). Let cool, cut into bite size pieces and set aside. Cook fettuccini according to package and set aside. In same frying pan salmon was poached, wiped clean with paper towel, heat to medium, high heat. Pour in Olive oil, and sauté red onion for a minute or two, then add snow peas, mushrooms and green onion. Add 1 Tbsp. butter. Sauté until vegetables are no longer crunchy, but not too soft. Turn heat to medium and add cream. Bring to simmering boil and reduce heat to medium/low. Add 1 Tbsp. butter, salt, pepper, nutmeg, fresh parsley, and pasta. Mix well. As sauce starts to thicken, turn off heat and add Salmon, carefully stirring so Salmon stays intact. Last, add cheese and stir. Serve with a side of fresh warm bread and real butter.
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 Chef Kellie Strausser is a thirty-four year young self and restaurant taught Chef who dabbles in catering small functions as a hobby. Her love of creating carries over into several areas of her life, including freelance writing, art and her passion for cooking and entertaining for friends and family in Lancaster, PA.
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