Looking for specific recipe for Salmon Fettuccine Alfredo poss from Bon Appetit magazine about 18-20 years ago

I used to have (what I thought was) a Bon Appetit magazine with a recipe for Salmon Fettucine Alfredo. The recipe included cooking fresh salmon steaks in champagne, bay leaves, and I believe either cloves or whole allspice. After cooking the steaks, I remember having to strain the liquid to remove any food or spice residue, returning the liquid to a pan, and adding heavy whipping cream. I cooked this until it was reduced, then added seasoning and/or butter. I think parmesan or romano (or both) cheese was added and this mixture poured over spinach fettucine noodles (cooked) that had been tossed with butter and the flaked salmon.


Of course I can't find the magazine now since my last move and it is not on the internet (unless I have the wrong magazine name). If anyone has this recipe, I need the ingredient measurements and cooking times. This is THE absolute BEST recipe I have ever tasted!


Thanks to all in advance!Looking for specific recipe for Salmon Fettuccine Alfredo poss from Bon Appetit magazine about 18-20 years ago
This might be it- enjoy!





Salmon Fettucine with Champagne Alfredo Sauce


1 c. champagne


2 c. water


1/2 tsp. whole allspice


1 bay leaf


1/2 lb. salmon fillet


1 1/4 c. whipping cream


(3/4 to 1/2 inch thick)


6 oz. dry spinach fettuccine


2 Tbl. butter or margarine


1/4 cup parmesan cheese, grated


Salt and Pepper


1/4 c. chive strips


OR thin sliced green onion








Preparation:


In a wide frying pan, combine champagne, water, allspice and bay leaf.








Bring to a boil over high heat. Add salmon, reduce heat, cover and simmer till salmon is slightly translucent or wet inside (about 5 to 10 minutes). Cut in thickest part to test.








Pour liquid through a fine wire strainer into a bowl; discard seasonings. Return liquid to frying pan and add whipping cream. Bring to a low boil over high heat; boil gently, uncovered, stirring occasionally, until reduced to 1 1/4 cups. Add parmesan and stir. Keep warm over low heat.








While reducing cream mixture, cook fettuccine in 3 quarts boiling water just until tender (5 to 7 minutes) or according to package directions.








Drain fettuccine; add fettuccine and butter to cream sauce mixture. Season to taste with salt and pepper, then add salmon. Mix lightly, using 2 forks.








Serve sprinkled with chives. Makes 4 first course or 2 main course servings.








An elegant dinner for two or tantalizing first course for four