Thursday, July 12, 2012

Creamy Salmon Linguine

This was quite the tasty lunch!  I happened to have everything on hand for this recipe, so I gave it a whirl.  Mmm!  It came together in about 25 minutes, and it really was delicious.  I could have done without with capers since I'm not a fan of little olive things that taste like they have been marinated in ocean water for 100 years.  But- if you're into that sort of thing... go right on ahead an add them.  
 Creamy Salmon Linguine
source: Taste of Home Simple and Delicious August/September 2012
serves 4

8 oz uncooked linguine
1 bunch broccoli, cut into florets
2 garlic cloves, minced
2 T butter
2 c heavy whipping cream
2 T lemon juice
1 lb. fully cooked salmon, flaked
1/4 t salt
1/4 t pepper
1 c shredded Parmesan cheese
1 T dry basil or 3 T fresh minced basil
2 T capers
2 t lemon zest

Cook the linguine according to package directions, adding the broccoli during the last five minutes of boiling.

Meanwhile, Heat a large skillet over medium-high heat.  Add the butter.  When it's melted, add the garlic and cook for one minute.  Add the cream and lemon juice.  Bring that to a boil.  Reduce heat and simmer , uncovered, for 2-3 minutes.  Stir frequently.

Add the salmon, salt and pepper.  Heat through.  Drain the linguine and broccoli.  Add it to the skillet and toss to combine.  Finally, add the Parmesan cheese, basil, capers, and lemon zest.

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