Smoked Salmon and Artichoke in Alfredo Sauce
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Description
I first tasted this delicious recipe while visiting a northern California coast micro brewery. This is my version. Serve over linguine and garnish with parsley and additional Parmesan cheese.
Ingredients
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 cups coarsely chopped onions
- salt and ground black pepper to taste
- 4 cloves garlic, coarsely chopped
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 1 cup white wine
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- ¼ teaspoon red pepper flakes
- ¾ pound smoked salmon, cut into small pieces
- 1 cup heavy whipping cream
- ½ cup grated Parmesan cheese
Directions
- 1. Heat butter and olive oil together in a large skillet over medium heat; cook and stir onion and salt until translucent, 5 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium-low; add artichoke hearts, wine, chicken broth, lemon juice, lemon zest and red pepper flakes; simmer until liquid is reduced and thickened into a sauce, about 10 minutes.
- 2. Mix salmon, cream, Parmesan cheese, salt, and pepper into sauce; simmer until thickened, about 5 minutes.
Nutrition Facts
serving: 8 servings
calories: 293.1 kcal
carbohydrates: 9.9 g
protein: 12.1 g
saturated fat: 10.4 g
cholesterol: 63.2 mg
sodium: 766.9 mg
fiber: 1.9 g
sugar: 2.3 g