| 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 |
lg |
Garlic cloves; chopped |
| 1/2 |
lb |
Mushrooms; sliced |
| 5 |
|
Green onions; chopped |
| 1 |
lg |
Tomato; seeded, diced |
| 1/3 |
c |
Dry white wine |
| 3 |
tb |
Drained capers |
| 1/2 |
lb |
Linguine; freshly cooked |
| 1/4 |
c |
Chopped fresh dill or 1 tablespoon dried |
|
|
; dillweed |
| 1 |
tb |
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.
A Message from our Provider:
“How about a private meeting with God? Pray!”