Salmon Fettuccine Alfredo (low-salicylate)

Fettuccine Alfredo is such a versatile dish. In this video I made it with a steelhead (trout that acts like a salmon out here in the PNW). Any protein can be used, the best are probably shrimp, lobster, and chicken. While it might seem like a luxurious meal, it only takes about 25 minutes to cook!

The sauce I make is a bit of a fool-proof version using a roux (pronounced “roo” which is a basic white sauce) with butter and flour, then using milk and cheese to build it out. A true Alfredo doesn’t use flour and also uses heavy cream instead of milk (this is equally tasty!). I like making this roux because it is cheaper and reheats a smidge better than normal Alfredo. I’ve also never had any complaints about how it turns out and it always leaves everyone full!

This video covers if salmon is safe to eat on a low-salicylate diet, and what to look for to avoid fish that could give you a reaction.

Here is the recipe for the Alfredo sauce:

For the salmon/steelhead, I just cover with 2 cloves garlic, 2 tbsp butter, and some salt. I cook for about 20 minutes at 350F until slightly white on top and the edge breaks up easily with a fork.