St.Jean'S Salmon Fettuccini

• 1 tbsp whole peppercorns
• 2 tbsp butter
• 2 tbsp diced yellow onion
• 2 cloves garlic diced
• 1 cup white wine (Riesling is a great choice)
• 1 cup diced red pepper
• 1 cup diced yellow pepper
• 1 cup diced orange pepper
• 1 cup chopped sundried tomato
• 1 cup coarsely chopped leek
• 2 105g cans St. Jean's Cannery Sockeye Salmon flaked
• 2 tbsp chopped parsley
• Freshly grated Parmesan cheese
• Fettuccine noodles

1. In a saute pan, warm whole peppercorns on medium heat until hot. Add butter, garlic and onions and cook for two minutes or until onion is opaque. Add white wine and continue to cook for one minute. Add peppers, sundried tomatoes and leeks. Cook until leeks soften. Add one can of St. Jean's Cannery Sockeye Salmon and mix lightly. Toss noodles in Alfredo sauce and add to mixture. Turn until blended. Top with remaining St. Jean's Cannery Sockeye Salmon, freshly grated Parmesan cheese, chopped parsley and freshly cracked pepper. Serves 4.

peppercorns, butter, yellow onion, garlic, white wine, red pepper, yellow pepper, orange pepper, tomato, leek, sockeye salmon, parsley, parmesan cheese, noodles

Taken from www.epicurious.com/recipes/member/views/st-jeans-salmon-fettuccini-50130693 (may not work)