Linguine With Salmon And Mushrooms

The presence of extreme busyness in our lives may point to deeper problems – a pervasive people pleasing, a restless ambition, a malaise of meaninglessness. “Busyness serves as a kind of existential reassurance, a hedge against emptiness,” writes Tim Kreider in his widely read article for The New York Times. “Obviously your life cannot possibly be silly or trivial or meaningless if you are so busy, completely booked, in demand every hour of the day.” The greatest danger with busyness is that there may be greater dangers you never have time to consider.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Grains		June 1994	1	Servings

INGREDIENTS

1/4	c	Olive oil
1		Skinless salmon fillet, cut
		into 3/4-inch
		pieces 12-ounce
3		Garlic cloves, chopped
1/2	lb	Mushrooms, sliced
5		Green onions, chopped
1		Tomato, seeded diced
1/3	c	Dry white wine
3	T	Drained capers
1/2	lb	Linguine, freshly cooked
1/4	c	Chopped fresh dill or 1
		tablespoon dried
		dillweed
1	T	Fresh lemon juice

INSTRUCTIONS

Heat oil in heavy large skillet over medium-high heat. Season salmon
with salt and pepper. Add to skillet; saute until just cooked  through,
about 3 minutes. Using slotted spoon, transfer salmon to  plate. Add
garlic to same skillet; saute 30 seconds. Add mushrooms;  saute 2
minutes. Add green onions, tomato, wine and capers; cook  until
mushrooms are tender, about 5 minutes. Add linguine, dill,  lemon juice
and salmon and toss. Season with salt and pepper.  Serves 4.  Bon
Appetit June 1994  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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