Salmon Fettuccini

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people


  • 1 tsp whole peppercorns
  • 2 tbsp butter
  • 2 tbsp yellow onion diced
  • 2 cloves garlic diced
  • 1 cup white wine (Riesling is a great choice)
  • 200 grams St. Jean's canned Sockeye Salmon flaked
  • 1 cup red pepper diced
  • 1 cup yellow pepper diced
  • 1 cup orange pepper diced
  • 1 cup sundried tomatoes chopped
  • 1 cup leeks coarsely chopped
  • 2 tbsp parsley chopped
  • 1 jar Alfredo Sauce
  • Fettuccine Noodles
  • Parmesan Cheese Freshly Grated to taste


  1. In a sauté pan, warm whole peppercorns on medium heat until hot. Add butter, garlic, and onions and cook for two minutes or until onion is opaque.
  2. Add white wine and continue to cook for one minute. Add peppers, sundried tomatoes, and leeks; cook until leeks soften.
  3. Add one can of St. Jean’s Cannery Sockeye Salmon and mix lightly. Toss cooked noodles in Alfredo sauce and add to mixture. Turn until blended.
  4. Top with remaining St. Jean’s Cannery Sockeye Salmon, freshly grated Parmesan cheese, chopped parsley, and freshly cracked pepper.