SMOKY SALMON FETTUCCINE

Steps:

• Prepare your grill, or preheat your broiler for high heat.
• Season the salmon with salt and pepper to taste.
• Drizzle the liquid smoke over the salmon.
• Grill or broil the salmon until it is just barely done. (Note- when I use the grill for this, I place the salmon skin side down on a piece of foil so that it doesn't stick to the grill.).
• Remove the salmon for the heat, and set aside to cool slightly.
• When it is cool enough to handle, remove the skin (if needed) and break the fish into bite sized pieces.
• Cook the pasta as directed on the package.
• Heat the oil in a large skillet over medium heat.
• Add the onions, and season with kosher salt and fresh ground pepper. If you would like to add some heat, add a pinch of chili flakes at this time.
• Cook the onions, stirring frequently, for one minute.
• Add the mushrooms, and continue to cook, until the onions are soft and golden.
• Add the alfredo sauce, and bring to a simmer, stirring occasionally.
• Add the reserved salmon, and gently fold into the sauce.
• If the sauce is too thick, add a little of the pasta cooking water to thin it to your liking.
• Taste the sauce, and add salt, pepper, or liquid smoke if necessary.
• When the pasta is al dente, drain and add to the sauce, tossing gently, so the salmon doesn't break up further.
• Serve immediately.