Smoked Salmon Alfredo

by Laura Donnelly — March 29, 2007

This dish is a little bit richer than the other salmon recipes of the week, but it is nowhere near as rich as real Fettuccine Alfredo! Serve this with a crisp green salad and a mustardy vinaigrette.

Serves 4

8 ounces hot smoked salmon (these are the pale, vacuum-sealed salmon fillets, not the same as the oily smoked salmon you use for bagels)
8 ounces spinach fettuccine
4 cloves garlic, sliced
1 Tablespoon olive oil
10.5-ounce package light firm tofu
2/3 cup low fat milk
3 ounces low-fat cream cheese
pinch nutmeg if desired
2/3 cup fresh or frozen peas, thawed
1 Tablespoon fresh lemon juice

1. Gently flake the smoked fish. Cook pasta according to package directions, drain.

2. In large sauté pan over medium heat, sauté garlic in olive oil, just until wilted and translucent.

3. In food processor or blender, combine tofu and milk until smooth. Add this along with cream cheese, pinch of nutmeg, and salt and pepper to taste to the garlic in sauté pan. Gently warm the mixture, stirring constantly, until cream cheese is melted. Add peas and lemon juice.

4. Add flaked salmon to the Alfredo mixture and heat thoroughly. Serve over pasta.