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1
Prepare your grill, or preheat your broiler for high heat.
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2
Season the salmon with salt and pepper to taste.
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3
Drizzle the liquid smoke over the salmon.
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4
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.).
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5
Remove the salmon for the heat, and set aside to cool slightly.
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6
When it is cool enough to handle, remove the skin (if needed) and break the fish into bite sized pieces.
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7
Cook the pasta as directed on the package.
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8
Heat the oil in a large skillet over medium heat.
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9
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.
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10
Cook the onions, stirring frequently, for one minute.
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11
Add the mushrooms, and continue to cook, until the onions are soft and golden.
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12
Add the alfredo sauce, and bring to a simmer, stirring occasionally.
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13
Add the reserved salmon, and gently fold into the sauce.
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14
If the sauce is too thick, add a little of the pasta cooking water to thin it to your liking.
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15
Taste the sauce, and add salt, pepper, or liquid smoke if necessary.
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16
When the pasta is al dente, drain and add to the sauce, tossing gently, so the salmon doesn't break up further.
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17
Serve immediately.
