Steak Shrimp Alfredo Pasta

These Crispy Salmon Nuggets are the ultimate finger food for seafood lovers. With a golden, crunchy exterior and tender, flavorful salmon inside, they're irresistible for dipping into your favorite sauces. Perfect for family dinners, game-day spreads, or party platters, these nuggets provide a healthier alternative to traditional fried snacks while still delivering big on taste and satisfaction.

I discovered this recipe when looking for creative ways to use salmon beyond the typical fillet. My children, usually hesitant about seafood, devoured these nuggets without hesitation. They've become our Friday night tradition, served with different dipping sauces each week to keep things interesting and exciting.

Essential Ingredients and Selection Tips

• Salmon Fillets: Choose fresh, bright-colored fillets with a mild smell. Wild-caught offers more omega-3s than farmed varieties.
• Panko Breadcrumbs: These Japanese-style breadcrumbs create a lighter, airier coating than traditional breadcrumbs for maximum crunch.
• Parmesan Cheese: Adds savory depth and a hint of bitterness. Freshly grated provides the best flavor and melting quality.
• Smoked Paprika: Enhances the color and adds a subtle smokiness that complements the salmon perfectly.
• Fresh Herbs: Create the essential aromatic foundation; pre-minced versions offer the cleanest taste.
• Heavy Cream: Creates the signature richness and creamy texture that defines this dish. Look for high-quality cream with at least 36% milk fat.

I've found that splurging on high-quality sesame oil makes a noticeable difference in this dish. The nutty, aromatic qualities of a good sesame oil elevate the entire sauce and create that authentic Asian restaurant flavor that makes this recipe special.

Detailed Cooking Instructions

Step 1: Prepare the Salmon Foundation

Pat the salmon fillets dry with paper towels to remove excess moisture. Season both sides thoroughly with garlic powder, onion powder, salt, and pepper, pressing seasonings into the meat. The oil helps the seasonings penetrate the meat while keeping it moist during cooking.

Step 2: Achieve the Perfect Sear

Heat a large skillet over medium-high heat, add 2 tablespoons butter until melted and slightly bubbling. Add baby portobello mushrooms and cook for about 5 minutes until they begin to soften at the edges. Stir in minced garlic and freshly chopped herbs, sautéing for 2 minutes until fragrant but not browned.

Step 3: Create the Perfect Sauce

Sprinkle flour over the mixture and add tomato paste, dried thyme, salt, and pepper, stirring to combine. Gradually pour in the beef broth while stirring, then simmer for about 5 minutes until it thickens into a rich gravy. Stir in the freshly grated asiago cheese until smooth and uniform.

Step 4: Combine Everything

Stir in the baby portobello mushrooms and remove from heat, allowing the filling to cool slightly. The filling should be thick enough that a spoon drawn through it leaves a trail before slowly filling in.

Step 5: Assemble and Bake to Golden Perfection

Line a 9-inch pie dish with one sheet of puff pastry, add the filling, then cover with the second sheet of pastry. Brush with beaten egg, cut slits for steam, and bake for 30-35 minutes until the pastry puffs and turns golden brown and bubbling.

Step 6: Final Seasoning

Let rest for 10 minutes after baking to allow the filling to set for cleaner slices. Sprinkle with fresh chopped parsley before serving for a burst of color and fresh flavor.

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I learned the importance of proper filling consistency through much trial and error. My first attempts were too runny, resulting in a soggy bottom crust that couldn't support the filling. Now I make sure to let the filling thicken properly and cool slightly before assembly, which makes all the difference in the final texture. My family notices and appreciates this attention to detail, especially my husband who always comments on the 'perfect gravy-to-meat ratio.'

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The Perfect Weeknight Solution

This pie has become our Sunday dinner tradition during the colder months. There's something deeply satisfying about the ritual of preparing it while the family gathers around, drawn by the aromatic promise of comfort to come. I often prepare the filling in the morning, letting the flavors develop throughout the day before assembling and baking just before dinner. The anticipation builds as the pastry puffs and turns golden in the oven, filling the house with an irresistible aroma that signals the delicious flavors to come.

Versatile Meal-Planning Hero

As grocery prices have increased, this pie has become even more valuable in our meal planning. The ingredients are affordable staples that stretch to feed many hungry mouths. I often find ground beef on sale and portion it specifically for this recipe. Potatoes and onions are inexpensive staples, and puff pastry, while not the cheapest ingredient, transforms these humble components into something that feels special and celebratory. When unexpected guests joined us for dinner last month, I simply added extra potatoes and vegetables to extend the filling, and no one left the table hungry. The pie's ability to satisfy at a reasonable cost makes it a true kitchen hero during tight financial times.

Perfect for Sharing and Gifting

The communal nature of this pie makes it my go-to dish for supporting friends and neighbors through life's challenges and celebrations. When my neighbor underwent surgery, I delivered a fully baked pie that her family could easily reheat. For new parents in our community, I provide unbaked pies with baking instructions, offering them a home-cooked meal requiring minimal effort. These pies have become my signature contribution to our neighborhood, creating connections through shared food experiences. The grateful messages I receive confirm that this simple dish brings not just nourishment but also comfort during times of need, reinforcing my belief in food's power to convey care and support.

Chef's Helpful Tips

• For extra flavor, deglaze the pan with a splash of Irish stout beer when adding the broth
• Create individual hand pies for portable lunches or potluck contributions
• Add a teaspoon of Worcestershire sauce to the filling for additional umami depth
• Grade a little Irish cheddar into the filling for a subtle cheese undertone
• For an impressive presentation, use cookie cutters to create decorative shapes from pastry scraps to place on top of the pie

I've been making variations of this pie for over a decade, constantly refining the technique. The most significant improvement came when I started using the broiler to finish the salmon, creating that perfect balance of crisp exterior and tender, juicy interior.

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This Salmon and Potato Pie recipe proves that sometimes the most memorable meals come from honoring simple ingredients with straightforward techniques that allow their natural qualities to shine through.

Frequently Asked Questions

→ What cut of steak works best for this recipe?

Ribeye, sirloin, and filet mignon all work beautifully in this dish. Ribeye offers rich marbling and flavor, sirloin provides a good balance of tenderness and value, while filet mignon is the most tender option. Choose based on your preference and budget. For best results, choose a cut that's at least 1-inch thick and aim for medium-rare to medium doneness.

→ Can I substitute the heavy cream in the Alfredo sauce?

While heavy cream provides the richest, smoothest texture for Alfredo sauce, you can substitute half-and-half for a lighter version. However, the sauce may not be as thick. Avoid using milk as it's too thin and may separate. For a non-dairy option, full-fat coconut milk can work, though it will impart a slight coconut flavor to the dish.

→ How do I prevent overcooking the shrimp?

Shrimp cook very quickly and become tough and rubbery when overcooked. Cook them just until they turn pink and opaque, which typically takes only 2-3 minutes per side. They should form a loose 'C' shape when properly cooked; if they curl into a tight 'O' shape, they're overcooked. Remove them from the heat immediately when done.

→ Can I make this dish ahead of time?

While this dish is best enjoyed fresh, you can prepare components ahead of time. Cook the steak and shrimp and refrigerate separately. Make the sauce and pasta just before serving, then gently reheat the meat and seafood in the sauce. Note that reheating may slightly change the texture of the shrimp and steak, so this is best done within 24 hours.

→ What can I serve with this Alfredo pasta?

This rich pasta pairs perfectly with lighter sides. A simple green salad with a tangy vinaigrette balances the creamy sauce nicely. Garlic bread or breadsticks are classic accompaniments for soaking up extra sauce. Roasted or steamed vegetables like asparagus, broccoli, or green beans also complement the dish well while adding color and nutrition.