Written By Guest Writer Main course / Recipes Mar 22, 2012 (Dairy Free) Fettuccine Alfredo w/ Wild Salmon and Roasted Asparagus SHARE VIA: Facebook Twitter PinterestDairy Free Fettuccine Alfredo w/ Wild Salmon & Roasted Asparagus. Photos by Jasmin DosanjEnjoy this Dairy Free Fettuccine Alfredo w/ Wild Salmon & Roasted Asparagus at home courtesy of Nature’s Fare-Apple Organic Bistro Dairy Free Alfredo Sauce2 cups Raw Cashews4 cups water2 tbsp olive oil2-3 shallots2 tbsp minced garlic1tsp sea salt2tsp white pepper1 tsp nutmeg Roasted Asparagus1 bunch asparagus1tbsp grapeseed oil1/2 tsp sea salt1 tsp black pepper Wild Salmon1 fillet wild salmon1 tbsp grapeseed oil2 tbsp lemon juice1 tsp sea salt1 tsp black pepper4 tbsp dill 2 pkg Black Rice Soba Noodles½ cup chopped parsley to garnish Serves: 6 Alfredo SaucePlace cashews and water in a sauce pan and simmer for 20 min. Transfer cashews and water to a blender and puree until smooth. In a separate saucepan sweat the shallots and garlic until translucent and add the pureed cashews. Add sea salt, white pepper and nutmeg. AsparagusTrim the ends off of your asparagus, place in a bowl and toss with grapeseed oil, salt and pepper. Spread them out on a parchment lined sheet pan and roast @325 for 10min. Wild SalmonCut your salmon filet into 6 pieces and toss them with the grapeseed oil, lemon juice, sea salt and black pepper. Lay face up on a sheet pan and bake @325 for 7-10min. Chop the dill and sprinkle on top of baked salmon Black Rice Soba NoodlesBring a pot of salted water to a boil, add noodles, boil for approx 5 min. Drain noodles and toss with olive oil or some of the sauce to keep it from sticking. Nature’s Fare is well known for its vitamins, supplements, and natural foods but many new customers are discovering the delights of the Apple Organic Bistro located inside five of the Nature’s Fare stores: Kelowna, West Kelowna, Vernon, Kamloops and Langley. The Apple Organic Bistros’ are open during regular store hours and provide a healthy alternative to fast food with both sit down and take-out options. Their wonderful menu options also cater to many special diets including vegan, sugar-free & gluten-free. Perfect for a late breakfast, healthy lunch or take-home dinner, the many salads and sandwiches also make this an ideal stop for a gourmet picnic.See website for locations and hours. EdiblesPastarecipeSalmon SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Sheet Pan Jambalaya An untraditional take on a classic recipe using local West Coast ingredients, leftover rice, a few kooky twists and just one pan. Hooked yet? ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.