Linguine with salmon and mushrooms
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 1 | Skinless salmon fillet; cut into 3/4-inch | |
| ; pieces (12-ounce) | ||
| 3 | larges | Garlic cloves; chopped |
| ½ | pounds | Mushrooms; sliced |
| 5 | Green onions; chopped | |
| 1 | large | Tomato; seeded, diced |
| ⅓ | cup | Dry white wine |
| 3 | tablespoons | Drained capers |
| ½ | pounds | Linguine; freshly cooked |
| ¼ | cup | Chopped fresh dill or 1 tablespoon dried |
| ; dillweed | ||
| 1 | tablespoon | Fresh lemon juice |
Directions
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.
Serves 4.
Bon Appetit June 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.