Salmon Fettuccine


  • 2 portions Huon Salmon, cooked and flaked
  • 225g Fettuccine
  • 30g butter, unsalted
  • 2 cloves garlic, minced
  • 1 tbs white miso paste
  • 60ml heavy cream
  • 30g parmesan cheese, grated
  • handful flat leaf parsley, chopped
  • salt and pepper


  1. 1
    Cook the fettuccine in a large pot of salted boiling water until al dente. Drain the fettuccine, reserving half a cup of the cooking water, and set them aside
  2. 2
    In a skillet over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute.
  3. 3
    Add the white miso paste to the skillet and stir until combined with the butter and garlic.
  4. 4
    Pour in the heavy cream and stir to combine. Cook for 1-2 minutes, or until the sauce has thickened slightly.
  5. 5
    Add the cooked fettuccine to the skillet and toss with the sauce until the fettuccine is coated. Add some of the reserved cooking water if the sauce is too thick.
  6. 6
    Stir in the grated parmesan cheese and chopped parsley.
  7. 7
    Gently fold in the flaked salmon.
  8. 8
    Season with salt and pepper to taste and serve hot.