Pasta Alfredo with Salmon

Happy Easter everyone!

It's been awhile since I've posted a recipe (come to think of it, it's been a while since I've blogged, but that's a different story) so I've decided to share with you a pasta dish that I have prepared for the meatless days of the Holy Week.  It's my version of the Pasta Alfredo and I have used a can of pink salmon that I've bought from the grocery as a variation from using chicken strips.

Ingredients:

1 can of Pink Salmon (Century, yes the Tuna brand, got a good Pink Salmon that is just right for this recipe but you can use fresh Salmon fillet if you want to but you may have to cook it a little longer)
2 tablespoon of pitted black olives halved
1/2 bottle of cream cheese
1 all purpose cream
3 cloves of garlic
olive oil
butter
powdered garlic
oregano
salt
pepper
175 grams of Pasta pre-cooked according to package instructions

First, sautee the salmon with 3 cloves of garlic on about a teaspoon of oil or you may use the water of the canned salmon.  Sautee for about 3 mins.  Make sure to take out the skin and bones.  Salmon normally only has one piece of bone in the center.  The canned salmon already has salt so it is not necessary to add some more if you have used this. Separate the garlics, place on a plate and set aside.  Aside from Salmon, Tuna is also a good alternative.

Heat about a tablespoon of butter on a non stick pan once dissolved put in another tablespoon of olive oil this prevents the butter from burning.  Put in 2 dashes of powdered garlic and then the pitted black olives.  The aim here is not to burn any of the olives as the Alfredo sauce should have a consistent white appearance and the olives should not taste bitter.  Add in the cream cheese until it melts, stirring constantly.  Add in the all purpose cream and stir to blend all the ingredients together.  Add a dash of oregano, some more powdered garlic, salt and pepper to taste.

Toss in the pasta and make sure that all of it are coated with the Alfredo sauce.  Top with the cooked Salmon, toss some more and transfer to a serving dish.  It is best to serve and eat this immediately as the Alfredo sauce is known to harden at room temperature because of the cheese.  This serves 2 to 3 people and probably just for one very hungry dude!

Here is what I have cooked last Good Friday.  I have used spaghetti for my pasta but Fettuccine also works well.

Bon Apetit!