Linguine With Salmon Leeks And Dill Recipe
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Ingredients
10 oz. linguine (preferably green spinach pasta)
White Sauce
Dash cayenne pepper
1/4 tsp. nutmeg
2 cups low-fat milk
1 1/2 tbsp. flour (preferably whole wheat)
1 tbsp. olive oil
1/4 cup Parmesan cheese
2/3 cup wine
2 tbsp. chopped shallots or onions
2 cloves crushed garlic
2 leeks, sliced in thin rounds
12 oz. salmon fillet, cubed
3 tbsp. fresh dill, chopped (1 tsp. dry)
sprinkle of crushed peppercorns (preferably pink)
Directions
Cook in boiling water until firm to the bite (al dente).
Drain and set aside.
Meanwhile, prepare sauce.
Combine in saucepan and heat just until boiling.
Remove from heat.
In another saucepan, over medium heat, combine and mix until a thick paste is reached.
Add above milk mixture and stir constantly, until a thick sauce is formed, approx.5 minutes.
Add, combine, and set aside.
Heat in another saucepan until leeks become soft, approx 10 minutes.
Add to above wine mixture along with above milk sauce and cook just until salmon is slightly undercooked, approx.2-3 minutes.
Add to above and combine.
Spoon over pasta, toss, and serve.
Drain and set aside.
Meanwhile, prepare sauce.
Combine in saucepan and heat just until boiling.
Remove from heat.
In another saucepan, over medium heat, combine and mix until a thick paste is reached.
Add above milk mixture and stir constantly, until a thick sauce is formed, approx.5 minutes.
Add, combine, and set aside.
Heat in another saucepan until leeks become soft, approx 10 minutes.
Add to above wine mixture along with above milk sauce and cook just until salmon is slightly undercooked, approx.2-3 minutes.
Add to above and combine.
Spoon over pasta, toss, and serve.
