Salmon and Pasta Primavera Recipe
8 ozs. Linguine, uncooked
1 (15 oz.) can of salmon or 1 lb. fillet of salmon
1/4 cup of heavy cream
1 cup of chicken stock/broth
1 tsp. dill weed
2 cups of sugar snap peas
1 1/2 cups of fresh mushrooms
3/4 cup of onion, chopped
1/2 tsp. salt
1/4 tsp. thyme
2 tbsps. Butter
1/4 tsp. rosemary
3 tbsps. Flour (all-purpose)
1/4 cup of dry white wine
Linguine should be cooked as pe instructions from its package and in the remaining 3-4 mins. of cooking, add in snap peas then drain them off. Bake the salmon and flake it off then set it aside.
On a big skillet, add in butter then saute onions and mushrooms together for about 3-4 mins..Add in herbs, salt, flour and stock then whisk them together. Add in cream and the wine then slowly add in the salmon.
Make sure that everything is thoroughly heated. Pour the sauce on the snap peas and pasta then serve.
Makes 6 servings