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Salmon, Dill and Caper Linguine

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Put the linguine into a large pan of salted boiling water and cook according to instructions.
  3. Add the garlic and capers to the onion and cook for a further minute.
  4. Then add the cayenne pepper, tomato puree, white wine and seasoning.
  5. Bring to the boil and then simmer for 3 – 4 minutes (until reduced by half).
  6. Add the cream and salmon flakes and simmer for another 2 minutes.
  7. Stir in half the dill and add to the drained linguine, combining well.
  8. Serve garnished with the remaining dill and a salad.