Creamy Salmon Linguine
  • 1 pound linguine, broken into pieces
  • 3 cans (14 to 15 ounces) pink salmon or 1 3/4 pounds skinless salmon fillet (see note)
  • 1/2 cup dry white wine
  • 1/4 cup water
Sauce:
  • 3 tablespoons olive or vegetable oil
  • 3 tablespoons butter or margarine
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup all-purpose flour
  • 1 can (14 1/2 ounces) chicken broth
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream
  • 1 packages (10 ounces) frozen peas, thawed
  • 1/4 cup chopped fresh dill or 1 teaspoon dried dill
  • 2 tablespoons lemon juice
  • 1/4 cup chopped parsley

1. Cook linguine according to package directions. Heat oven to 425 degrees F. Grease a 13" x 9" baking dish or 8 individual casseroles. Drain salmon, reserving liquid. Add white wine and enough water to make 1 1/2 cups. Remove skin and bones from salmon.

2. To make sauce, heat oil and butter in large saucepan. Stir in onion, garlic, and pepper flakes, and cook over medium heat until softened, 5 to 7 minutes. Stir in flour and cook 1 to 2 minutes. Whisk in fish broth, chicken broth, water, and salt, and bring to a simmer, stirring. Stir in cream and cook 4 to 5 minutes.

3. In large bowl mix linguine, sauce, salmon, peas, dill, and lemon juice; pour into casserole dish. Bake 25 to 30 minutes (20 minutes for small casseroles) until brown and bubbling.

Note: To cook fresh salmon, in large skillet bring 1 bottle (8 oz.) clam juice, 1/2 cup dry white wine, 1/4 cup water, 2 bay leaves, 5 cloves, and 1 garlic clove to boil. Reduce heat and simmer 5 minutes. Add salmon, cover, and simmer 5 minutes. Remove with slotted spoon; cool and break into chunks. Strain cooking liquid and if necessary add water to make 1 1/2 cups. Proceed to step 2.

To reheat: Pour 1/2 cup water over casserole and cover with foil. If room temperature, bake 20 minutes at 350 degrees F; uncover and bake 10 minutes at 425 degrees F to crisp top. If cold, bake 30-40 minutes at 350 degrees F; uncover and bake 10 minutes at 425 degrees F.

Per serving: 625 calories (36% from fat); 25 g fat.

Servings per Recipe: 8

Casseroles are Hot again
www.homearts.com

Photograph by Cynthia Brown

 

 

 
 share this page with your friend[s]give us your feedback