Salmon, Dill and Caper Linguine
User Reviews
5
-
Prep Time
8 mins
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Cook Time
14 mins
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Total Time
22 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Salmon, Dill and Caper Linguine
Description
This recipe starts by gently sautéing finely chopped red onions in butter and olive oil until soft. Garlic and drained capers are added briefly to release their flavors. Tomato puree, cayenne pepper, and white wine are then simmered to reduce and concentrate the sauce base.
Adding single cream and flaked poached salmon enriches the sauce with creaminess and tender fish. Fresh chopped dill is stirred in alongside cooked linguine, which is combined with the sauce to coat the noodles evenly.
The result is a balanced pasta with a creamy texture and tangy, slightly spicy notes from capers, cayenne, and tomato. The dill adds herbaceous freshness that complements the salmon. This dish serves well as a light main course, accompanied by a simple green salad.
Ingredients
- 350 g linguine
- 15 g butter unsalted
- 2 tsp olive oil light
- 2 red onions medium, finely chopped
- 2 garlic crushed, cloves
- 35 g capers drained
- 1 tbsp tomato puree
- 1/8 tsp cayenne pepper
- 200 sauvignon blanc Lindeman’s Bin 95 brand
- 150 single cream mls (quantity unspecified
- 250 g salmon flaked, poached
- 2 tbsp dill finely chopped
- salt freshly ground
- black pepper freshly ground
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.
User Reviews
Overall Rating
5
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