In a sauté 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 cooked 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.