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Salmon and Red Pepper Fettuccine

This is another of Ralph's specialties. It's a particularly good recipe for people who are hesitant to cook salmon for fear of overcooking because the sauce ensures that the fish remains moist.

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 3 large sweet red peppers such as bell or Italia, cut into long, thin, julienne strips
  • Freshly crushed black pepper to taste
  • 3/4 lb. salmon filet (skin on)
  • 2 tablespoons Cheshire Garden Blenda d'Italia Vinegar
  • 1 tablespoon prepared horseradish
  • 2 tablespoon capers
  • 1/2 teaspoon hot pepper (1 small dried pepper)
  • 1 teaspoon oregano, crushed
  • 3/4 cup sour half and half (use sour cream if sour half and half is unavailable)
  • 1/2 lb. fettuccine, cooked al dente

Heat the oil and butter in a heavy pan. Sauté the onion and peppers until the peppers are soft and the onions are translucent. Add garlic and continue to sauté.

Place salmon filet skin side up in the sauté pan and cook at medium heat until skin peels easily from fish (about 10 - 12 minutes.) Remove and discard the skin.

Add vinegar, horseradish, capers, hot pepper, oregano and black pepper and simmer until liquid is reduced by half (3 to 4 minutes).

Break filet into flakes and add sour half and half and blend well. Cook 1 - 2 minutes more.

Serve over bed of fettuccine.

Serves 4

We've also used Herbes de Provence Vinegar in this recipe.


Cheshire Garden products used in this recipe:

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