Prep 20 mins
Cook 25 mins
- 1⁄4 cup olive oil
- 1 lb skinless salmon fillet, cut into 3/4 inch pieces
- salt and pepper
- 3 cloves garlic, minced
- 1⁄2 lb mushroom, sliced
- 5 green onions, chopped
- 1 large tomatoes, diced
- 1⁄3 cup dry white wine
- 3 tablespoons capers
- 1⁄2 lb linguine, cooked and drained
- 1⁄4 cup chopped fresh dill
- 1 tablespoon lemon juice
- Season salmon with salt and pepper.
- In a large skillet, saute salmon in oil over medium-high heat; saute for about 3 minutes or until just cooked through.
- Transfer salmon to a plate, using a slotted spoon.
- Add garlic to the skillet; saute for about 30 seconds.
- Add mushrooms and saute about 2 more minutes.
- Add green onions, tomato, wine, and capers; cook until mushrooms are tender.
- Add linguine, dill, lemon juice and salmon.
- Toss to coat; season with salt and pepper to taste.
Very good. Used canned tomatoes, a full head of garlic, and rotini pasta.
I used canned salmon and ziti - not as elegant, but very tasty. If I did it again with canned salmon, I'd saute it in half the olive oil, and reserve the other half for the vegetables. I also left out the capers (because I didn't have any).
I liked it. It was a little tangier than I would have liked. Next time I make it, I'll cut out the capers and the lemon and increase the dill I used. I did not do the full measures in the recipe because they looked like too much. But next time there will definitely be more dill. Oh and chop the green onions, don't put them through the food processor - it kind of messed them up and there were pieces of long stringy stuff instead of nice chopped pieces. All in all a very nice recipe.