Creamy salmon linguine
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| ¾ | cup | Sliced leek; no dark green parts |
| 1 | Clove garlic; minced | |
| 4 | teaspoons | Flour |
| 1 | can | 2% evaporated milk; (385 mL) |
| 1 | Salmon; ¥(213g) | |
| 4 | ounces | Smoked salmon; shredded |
| ¼ | cup | Fresh dill; chopped |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Grated lemon rind |
| 12 | ounces | Linguine |
Directions
1. In saucepan, heat oil over low. Add leek and garlic and cover and cook for 10 mins or until leek is very soft.
2. Increase heat to medium and stir in flour. Cook, stirring, for 1 min.
Gradually whisk in milk. Cook, stirring, for 5 mins or until thickened.
3. Drain canned salmon and discard skin. Mash bones, flake salmon and add both to sauce. Add smoked salmon, dill, lemon juice and rind. Cook just until heated through.
4. Meanwhile, cook linguine until al dente. Toss sauce with hot drained pasta and serve.
The calories from fat in this is deceptively low, don't let it fool you! There are still 13g of fat per serving. But oh... doesn't it sound so delicious? I haven't tried this myself, but as soon as I feel like I can afford to splurge on some smoked salmon, I'm going to make it.
Categories: fish, main dish, pasta Yield: 4 servings Per serving:
615 calories!!
13 g fat (19%CFF)
424 mg calcium
35 g protein excellent source of iron, thiamin, riboflavin, niacin, vit B12 and D Good source of folate and vit C Recipe by: Homemaker's Oct 97
Posted to recipelu-digest Volume 01 Number 347 by "Diane Geary" <diane@...> on Dec 7, 1997