Salmon, Dill and Caper Linguine

Name: Salmon, Dill and Caper Linguine
Prep time: 8 min
Cook time: 14 min
Total time: 22 min
Yield: 4 serving
Ingredients: 350 g linguine; 15 g unsalted butter; 2 tsp light olive oil; 2 Red Onions; 2 garlic cloves; 35 g capers; 1 tbsp tomato puree; 1/8 tsp cayenne pepper; 200 mls Lindeman’s Bin 95 Sauvignon Blanc; 150 mls single cream; 250 g poached salmon; 2 tbsp finely chopped dill; Freshly ground salt and pepper

User Reviews

5.0

27 reviews

Excellent

Prep Time
8 mins
Cook Time
8 mins
Total Time
22 mins
Servings
4
Course
Main Course
Cuisine
Italian

Salmon, Dill and Caper Linguine

Katherine Stark

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A delicious combination of Salmon, Dill and Capers in a creamy white wine sauce pepped up with cayenne pepper and a hint of tomato - perfect summer dish.

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Ingredients

Servings

350 g linguine
15 g unsalted butter
2 tsp light olive oil
2 Red Onions medium, finely chopped
2 garlic cloves crushed
35 g capers drained
1 tbsp tomato puree
1/8 tsp cayenne pepper
200 mls Lindeman’s Bin 95 Sauvignon Blanc
150 mls single cream
250 g poached salmon flaked
2 tbsp finely chopped dill
Freshly ground salt and pepper

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Instructions

Heat the butter and oil in a large frying pan and cook the onions until softened under a lid, stirring occasionally for about 7 minutes.
Put the linguine into a large pan of salted boiling water and cook according to instructions.
Add the garlic and capers to the onion and cook for a further minute.
Then add the cayenne pepper, tomato puree, white wine and seasoning.
Bring to the boil and then simmer for 3 – 4 minutes (until reduced by half).
Add the cream and salmon flakes and simmer for another 2 minutes.
Stir in half the dill and add to the drained linguine, combining well.
Serve garnished with the remaining dill and a salad.