Creamy salmon and mushroom fettuccine with garlic crumbs
Share some love with this totally dishy salmon meal
Ingredients
Garlic Crumbs
- 2 wholemeal garlic pita breads
- 1 tbsp chopped fresh thyme
Creamy salmon and mushroom fettuccine with garlic crumbs
- 1 1/2 tbsp olive oil
- 4 cloves garlic, crushed
- 400 g button mushrooms, chopped
- 3/4 cup white wine
- 1 1/2 cups cream
- 1/2 cup freshly grated parmesan
- 225 g smoked salmon
- zest of 1 lemon, plus juice to serve
- 2 tbsp fresh dill, chopped
- 1 bunch fresh basil, leaves torn
- 2 cups baby spinach
- 1 packet fresh fettuccine, cooked
Steps
Creamy salmon and mushroom fettuccine with garlic crumbs
- To make garlic crumbs, whizz pita bread into coarse crumbs in a food processor, or chop with a knife. Heat a large frying pan on high. Add breadcrumbs and thyme; fry until golden and crunchy. Remove and set aside to cool on paper towels.
- Heat oil in a frying pan over medium-low heat. Add garlic; cook, stirring, for 3 minutes until soft but not browned. Add mushrooms, cooking for 10 minutes until soft and most of the liquid has evaporated.
- Add wine, then turn up the heat and let it bubble rapidly for a minute to burn off the alcohol.
- Add cream and parmesan, simmering until reduced by half. Add salmon, lemon zest, fresh herbs and spinach, cooking for another 5 minutes until heated through. Season with salt and pepper to taste.
- Gently toss half the sauce through the cooked fettuccine. Serve in bowls topped with extra sauce, garlic crumbs and a squeeze of lemon.