Spicy Salmon Fettuccine Alfredo
As prepared by Gerry Mischuk of Salivation Corporation

• 8 oz. fresh salmon filet (skinned and boned) cut into cubes
• 8 oz. uncooked Fettuccine Noodles
• 1/2 cup light cream (half and half)
• 1/ 4 cup Ring of Fire Garden Fresh Chili Sauce (or your fave hot sauce)
• 2 tbs. butter
• 2 cloves garlic, finely minced
• Parmesan cheese
• 1/4 cup chopped green onions

• Follow cooking directions on package of pasta and cook al dente
• In a medium saute pan, melt butter and saute garlic and salmon over medium high heat
  for approx. 3-4 minutes, or until salmon is cooked and garlic is lightly browned
• Add light cream and hot sauce to pan and quickly blend together for about 15 seconds
  or until sauce is bubbly and well blended
• Remove sauce from heat, drain noodles and gently fold noodles into sauce
• Pour mixed pasta into a large serving bowl and garnish with Parmesan cheese and green onions