What do you do when you have can after can of canned salmon? My late brother bought a lot of this stuff and after awhile, I got a little tired of salmon cakes. So, tried this recipe and it was darn good!
Spinach Linguine with Salmon, Lemon and Dill
From 365 Ways to Cook Pasta by Marie Simmons
6 tablespoons unsalted butter
1 garlic clove, crushed
1 can (7 1/4 oz) red salmon, drained
3 tablespoons fresh lemon juice
1 teaspoon finely shredded or grated lemon zest
2 tablespoons chopped fresh dill
12 oz. spinach linguine
Heat butter in a skillet, stir in garlic, saute 1 minute. Add salmon, lemon juice, lemon zest and dill; do not stir.
Meanwhile, cook the linguine in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain. Place linguine in a large shallow bowl; add the salmon sauce; toss just once, being careful not to break up the pieces of salmon.
Serves 4; Takes 25 minutes of prep and cooking.
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