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Linguine With Salmon, Leeks And Dill

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<p><a href="http://www.flickr.com/photos/venturevancouver/4933045135/">Image Credit</a></p>
Ingredients
  Low fat milk 2 Cup (32 tbs)
  Nutmeg 1⁄4 Teaspoon
  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
Directions

MAKING
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.

SERVING
8) Sprinkle the dish with dill leaves and pepper and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta
Cook Time: 
35 Minutes
Servings: 
4

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