INGREDIENTS

• 1 lb dried fettuccine noodles
• 2 tsp salt
• 10 oz salmon fillet
• salt and freshly ground pepper to taste
• 1 lemon
• ½ cup freshly grated Parmesan cheese
• 1 Cup homemade Alfredo sauce or favorite store-bought sauce
• 1 tbsp fresh dill or fennel leaves
• ½ cup peas

INSTRUCTIONS

1. Fill a large pot with water and bring to a boil.
2. Oil grill and heat to 225°
   Again use a fruity Yearwood for this salmon do not use Hickory or Mesquite pellet
3. Season salmon fillet with salt and pepper.
4. Zest lemon over the fillet, then slice the lemon and arrange lemon slices over the fillet.
5. Grill salmon, skin side down, 30 minutes to 1 hr …
6. Do not overcook the salmon! This is the most important part. The key temperatures are 225 degrees F in the smoker and 140 degrees internal finished temperature. If either of the temperatures get too high, the salmon will dry out
7. Remove salmon to a plate. Remove and discard skin and break salmon up into large chunks.
8. Add fettuccine noodles and salt to boiling water, and cook until al dente, about 8 minutes.
9. Drain pasta . Heat up your alfredo sauce with some Parmesan cheese and throw your pasta in the sauce and add the chopped fennel or dill
10. Add salmon and peas and toss
11. Serve immediately, sprinkled with fresh dill and with the grilled lemon slices for garnish