Title: Linguine W/ Salmon & Mushrooms
Categories: Pasta Fish Salmon
Yield: 4 Servings
| 1/4 | c | Olive oil |
| 12 | oz | Skinless salmon fillet, cut into 3/4" pieces |
| 3 | lg | Garlic cloves, chopped |
| 1/2 | lb | Mushrooms, sliced |
| 5 | | Green onions, chopped |
| 1 | lg | Tomato, seeded, diced |
| 1/2 | c | Dry white wine |
| 3 | tb | Drained capers |
| 1/2 | lb | Linguine, freshly cooked |
| 1/4 | c | Chopped fresh dill or 1 tb. dried dillweed |
| 1 | tb | Fresh lemon juice |
Heat oil in heavy large skillet over medium-high heat. Season salmon with
salt and pepper. Add to skillet; saute until just cooked through, about 3
minutes. Using slotted spoon, transfer salmon to plate. Add garlic to same
skillet; saute 30 seconds. Add mushrooms; saute 2 minutes. Add green
onions, tomato, wine and capers; cook until mushrooms are tender, about 5
minutes. Add linguine, dill, lemon juice and salmon and toss. Season with
salt and pepper. Source: Bon Appetit; June 1994. MM by Lyn. From: Lyn Ortiz
Date: 06 Sep 96 From: Helen Peagram Date: 19 Apr 98