Ingredients Jump to Instructions ↓

  1. 8 ounces dry linguine, fettuccine or spaghetti

  2. 6 ounces cooked fresh salmon or thinly sliced, smoked salmon (lox-style)

  3. 2 green onions, thinly sliced

  4. 1 garlic clove, finely minced

  5. 1 tablespoon butter or margarine

  6. 1 cup whipping cream

  7. 1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed

  8. 1 teaspoon finely shredded lemon peel Freshly ground pepper to taste

  9. 2 tablespoons freshly grated Parmesan cheese Freshly grated Parmesan cheese for accompaniment Lemon wedges for accompaniment

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; keep warm. Meanwhile, break the fresh salmon into chunks or cut the smoked salmon into thin bite-size stripes; set aside. For sauce, in a large skillet cook the green onions and garlic in butter until tender. Stir in the whipping cream, fresh dill or dillweed, lemon peel and pepper. Bring to boiling; reduce heat. Boil gently about 5 minutes or until slightly thickened. Stir in salmon; heat through. Remove from heat. Gently stir in Parmesan cheese. Arrange pasta on individual plates or a large serving platter. Spoon the sauce over the pasta. Pass the Parmesan cheese to sprinkle over individual servings along with the lemon wedges.


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