|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
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.