So you go to Costco and you get the salmon, because well, it’s awesome. You BBQ up the fillet which is about 25′ long, wrapping it in foil and topping it with butter, garlic, salt, pepper, and light bit of Paul Purdome’s Seafood magic seasoning. Envelope up the foil and BBQ it until it’s ready. When you’re done with dinner and you realize that you probably have more than half of the salmon left, refrigerate it (or freeze it if it’ll be a while before eating it) for tomorrow.
Now, I know the theme for this dish should read “calorie monster” or “plate ‘o fat” but it won’t matter because it tastes friggin’ great.
The goal here is a good sauce to fold the salmon in with and put it over pasta, in this instance fettuccine. A bit of cajun was the original goal but two separate sauces came to life. We’ll be addressing a little of both here. Starting with cream cheese, garlic, butter, garlic, milk, a bit of salt and pepper, red bell pepper, and creole seasoning. I know it’s all unmeasured and to taste, but if you’re good at whipping stuff up, you’ll get the idea. Once the sauce is about right and been heating, the salmon is added, trying not to break it down much. We then put it over fettuccine and garnish with pieces of asparagus, lamb chops and BBQ shrimp.