Recipe: Curried Salmon on Dilled Fettucine

Curried Salmon on Dilled Fettucine

1/2 cup white wine
1 tbsp butter
salt and freshly ground pepper, to taste
1 1/2 lb Salmon fillet, skinned and cut in 4 pieces
1 cup finely chopped onions
1 cup sliced mushrooms
1 tsp. each curry powder and flour
2 cups light cream


1. In a skillet bring wine, butter and seasonings to a boil, add salmon, cover and poach for 3 minutes. Turn salmon, cover and cook another 2 minutes. Remove salmon to a plate, cover with foil and reserve.

2. Stir onions and mushrooms into the poaching liquid and cook over medium high heat for 5 - 6 minutes.

3. Sprinkle curry powder and flour over mushroom mixture and cook stirring for 1 minute. Slowly stir in cream, gently bring to a low boil and let thicken for 2 - 3 minutes. Cover and reserve.

4. When pasta is ready put the reserved salmon and any juices back into the curry sauce to reheat.

1 lb fresh spinach fettucine
1/4 cup butter
2 tbsp chopped fresh dill
1 tbsp fresh lemon juice



1. In a large pot of boiling salted water cook the pasta for 5 - 7 minutes.

2. Heat the butter in a small skillet over high heat until butter turns nut brown, remove from heat and add dill and lemon juice.

3. Drain pasta, toss with dill butter. Serve on heated plates with salmon spooned on top.

Prep. Time: 10 min. Cook Time: 30 min. Serves: 4