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Creamy Salmon Linguine Recipe

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This recipe for Creamy Salmon Linguine is from The O'Neill Hall Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp olive oil
1/4 c sliced leek (about 1, white and pale green parts only)
1 clove garlic
4 tsp flour
1 can (385 ml) 2 % evaporated milk
1 can (7 1/2 oz) salmon
4 oz smoked salmon, shredded
1/4 c chopped fresh dill
2 tbsp lemon juice
1 tsp grated lemon rind
12 oz linguine
Directions:
Directions:
In sauce pan, heat oil over low heat. Add leek and garlic; cover and cook for 10 minutes or until leek is very soft. Increase heat to medium. Stir in flour, cook, stirring for 1 minute. Gradually whisk in evaporated milk. Cook, stirring, for 5 minutes or until thickened. Drain canned salmon; discard skin. Mash bones, flake salmon and add both to sauce. Add smoked salmon, dill, lemon juice and rind. Cook just until heated through. Meanwhile, in large pot of boiling salted water, cook linguine for 8 to 10 minutes. Toss sauce with hot, drained pasta; serve immediately.

 

 

 

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