Linguine with Salmon, Leeks and Dill
|Low fat milk||2 Cup (32 tbs)|
|Cayenne pepper||1 Pinch|
|Whole wheat flour||4 Teaspoon|
|Olive oil||1 Tablespoon|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Leeks||2 , thinly sliced|
|White wine||1⁄4 Cup (4 tbs)|
|Shallots/Onions||2 Tablespoon, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Garlic||2 Clove (10 gm)|
|Linguine pasta||10 Ounce|
|Spinach linguine||10 Ounce|
|Salmon fillets||12 Ounce, skinned|
|Salmon fillets||12 Ounce, skinned, boned and cubed|
|Dill||3 Tablespoon, minced|
|Fresh dill/1 teaspoon, dried dill||3 Tablespoon, minced|
|Peppercorns||To Taste, crushed|
|Pink peppercorns||1 Pinch, freshly crushed|
1) Cook the linguine al dente for 8 to 10 minutes. Drain and set aside.
2) In a saucepan, boil milk, nutmeg and cayenne.
3) In another saucepan, heat olive oil and saute flour on medium flame. Cook continously until the flour loses the raw color. Slowly, pour in the hot milk mixture, whisking continously for 5 minutes.
4) As the sauce starts to thicken, add in parmesan cheese. Keep the white sauce aside.
5) In a saucepan, bring to boil leeks, wine, shallots and garlic. Cook the vegetables for about 10 minutes on low until done.
6) Add in the white sauce and salmon and cook till the salmon is just done.
7) Toss the pasta with the salmon white sauce.
8) Sprinkle the dish with dill leaves and pepper and serve hot.