| Creamy Salmon Linguine
2 tablespoons of Olive oil
3/4 cup of Sliced leek; no dark green
1 Clove garlic, minced
4 teaspoons of flour
1 can 2% evaporated milk; (385 mL)
1 Salmon; ?(213g)
4 ounces of smoked salmon, shredded
1/4 cup of Fresh dill, chopped
2 tablespoons of lemon juice
1 teaspoon of grated lemon rind
12 ounces of Linguine
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In saucepan, heat oil over low. Add leek and garlic and cover and cook for 10 minutes or until leek is very soft. Increase heat to medium and stir in flour. Cook, stirring, for 1 min. Gradually whisk in milk. Cook, stirring, for 5 minutes or until thickened. Drain canned salmon and discard skin. Mash bones, flake salmon and add both to sauce. Add smoked salmon, dill, lemon juice and rind. Cook just until heated through. Meanwhile, cook linguine until al dente. Toss sauce with hot drained pasta and serve. The calories from fat in this is deceptively low, don't let it fool you! There are still 13g of fat per serving. But oh... doesn't it sound so delicious? I haven't tried this myself, but as soon as I feel like I can afford to splurge on some smoked salmon, I'm going to make it. Categories: fish, main dish, pasta Yield: 4 servings Per serving: 615 calories!! 13 g fat (19%CFF) 424 mg calcium 35 g protein excellent source of iron, thiamin, riboflavin, niacin, vit B12 and D Good source of folate and vit C Recipe by: Homemakers Oct 97 Posted to recipelu-digest Volume 01 Number 347 by "Diane Geary" <diane@keyway.net> on Dec 7, 1997
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