CREAMY SALMON ALFREDO ft Akeem 5.0 & Karene Asche

Joel makes a delicious Salmon Alfredo for DJ Akeem 5.0 and Calypso Monarch 2011 Karene Asche with some help from Anchor Products.


2 4 -oz fillets salmon, skinless

Salt and black pepper

Dashes of pepper sauce

3 oz Anchor Unsalted Butter

3 cloves garlic, finely chopped

1 tbsp fresh green seasoning

2 cups Anchor Cooking Cream

1 ½ cups grated Mainland Parmesan cheese

1½ cups sliced fresh mushrooms

3 – 4 kale leaves, stems removed and leaves chopped

Salt and pepper to taste

1 lb fettuccine

Extra grated Mainland Parmesan Cheese

Diced fresh tomatoes


  1. Cut the salmon into ½ inch chunks. Season with a little salt, black pepper, and pepper sauce. Let marinate for just about half hour.
  2. Meanwhile cook the fettuccine in boiling water. Drain and set aside.
  3. In a saucepan, heat half of the Anchor Unsalted Butter over medium high heat. Add the salmon and sauté for 1 – 2 minutes, just until the salmon turns opaque. Remove from the pot.
  4. In the same pot, add the remaining butter and let melt. Add the mushrooms and kale and sauté for approximately 2 – 3 minutes until tender. Season the vegetables with a little salt and black pepper. Add the garlic and cook for a further minute.
  5. Add the Anchor Cooking Cream and stir well. Add the grated Mainland Parmesan cheese, green seasoning and stir. Let simmer for 3 - 5 minutes, stirring often. The sauce will begin to thicken a little. Taste and adjust seasonings. More cream or cheese may be added to your taste and sauce thickness.
  6. Add the cooked salmon and stir into the sauce. Add the cooked fettuccine. Mix well to combine. Taste and adjust seasoning if necessary.
    Place the pasta into the serving bowls and sprinkle with diced tomatoes and extra cheese. Serve immediately.

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