Smoked Salmon Fettuccine with Asparagus

It’s recipes like this one that inspired me to start blogging in the first place. My hopes were to find those amazingly delicious, yet simple dinners, that I would want to cook time and time again for my family–and I definitely found one of those go-to recipes tonight. I love smoked salmon fettuccine, but some recipes I have tried in the past have been way too rich and strong for my liking–because the smoked salmon just overpowers everything else. Then tonight I made a combination that was SO perfect, I couldn’t wait to share it, write it down–and mostly, have it on hand forever! Because I know I will cook this recipe a lot. Probably to the point where my kids say: “Not smoked salmon fettuccine AGAIN!” Okay. That’s the kind of thing I did to my Mum so I’ll probably deserve it… but I doubt they’ll ever really say that about this dish. It’s just THAT good! Not only was it the best smoked salmon fettuccine I have ever had–it was also one of the fastest, simplest dishes I have ever made! 15 minutes start to finish, and hardly any clean up! Every mum needs go-to dinners like this one!

1 Tbsp salted butter
1 Tbsp olive oil
1/2 large purple (sweet) onion (or 1 small)
2 cloves garlic, minced
½ cup white wine
1 tsp chicken bouillon in 1/2 cup hot water
1 ½ cup heavy cream
1 cup chopped smoked salmon
¾ lb. asparagus, sliced into 1-inch pieces at an angle
2 Tbsp chopped chives
1 Tbsp chopped fresh basil
Salt and white pepper, to taste
1 pound cooked fettuccine

Melt the butter in the olive oil over medium high heat and sauté the onion and garlic for 2 minutes, or until the onion has softened. Add the wine and bring to a boil; reduce heat to a simmer and cook until liquid is reduced to a glaze. Add the chicken bouillon and hot water (I take 1/2 cup from the boiling pasta water); continue to cook until the liquid is reduced by half. Add the cream and simmer for 5 minutes, or until the sauce begins to thicken. Stir in the smoked salmon add the asparagus and herbs, and season to taste with salt and pepper (the sauce will be surprisingly salty already, so make sure you taste it before adding more) Serve garnished with chopped fresh chives If you haven’t tried any recipes on my Blog yet, you should start with this one! Then let me know what you think, because I would love to hear!

Enjoy guys! Seriously. How could you not??!
<3 Sarah