Poached Salmon With Four Cheese Sauce
|Linguine||9 Ounce, cooked, drained and kept warm (1 Package)|
|Four cheese sauce||10 Ounce, warmed (1 Cup)|
|Water||1⁄2 Cup (8 tbs)|
|Dry white wine/Chicken broth||1⁄4 Cup (4 tbs)|
|Ground black pepper||1⁄8 Teaspoon|
|Salmon||12 Ounce (2 In Number, 6 Ounce Each, Fillet / Steak)|
|Finely grated carrot||2 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
COMBINE water, wine, salt and pepper in large skillet.
Bring to a boil; add salmon.
Reduce heat to low; cook, covered, for 8 to 10 minutes or until thickest part of salmon flakes easily when tested with fork.
TOSS pasta with carrot and parsley; divide onto plates.
Top with salmon.
Spoon sauce over each serving; garnish with dill weed