I made this for dinner last night after Cross Country Practice and it took less than 30 minutes to get it on the table
8 oz dried linguine
6 oz smoked salmon (we smoke our own, shrink vac it and store in the fridge until we need it)
2 green onions, thinly sliced
1 clove garlic, minced
1 TBS butter
1 cup whipping cream
1 TBS fresh dill weed
1/4 tsp pepper
1 tsp finely shredded lemon peel (optional)
grated Parmesean cheese
Cok pasta accordng to package directions, drain, keep warm
Slice salmon into bitesixe thin strips, set aside
For sauce:
saute garlic and green onion in butter until tender
Add Salmon, cook for 1 minute
Stir in whiping cream, dill weed, lemon pepper (optional) and pepper. Bring to a boil, then reduce heat until sauce thickens, about 5 minutes.
Top Pasta with sauce, sprinke with parmesean cheese. Enjoy!
Serve wth crusty bread and a fresh salad
8 oz dried linguine
6 oz smoked salmon (we smoke our own, shrink vac it and store in the fridge until we need it)
2 green onions, thinly sliced
1 clove garlic, minced
1 TBS butter
1 cup whipping cream
1 TBS fresh dill weed
1/4 tsp pepper
1 tsp finely shredded lemon peel (optional)
grated Parmesean cheese
Cok pasta accordng to package directions, drain, keep warm
Slice salmon into bitesixe thin strips, set aside
For sauce:
saute garlic and green onion in butter until tender
Add Salmon, cook for 1 minute
Stir in whiping cream, dill weed, lemon pepper (optional) and pepper. Bring to a boil, then reduce heat until sauce thickens, about 5 minutes.
Top Pasta with sauce, sprinke with parmesean cheese. Enjoy!
Serve wth crusty bread and a fresh salad
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