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Salmon Linguine with Sour Cream & Dill

Source of Recipe


From "McCormick & Schmick's Seafood Cookbook"






List of Ingredients



• 1/2 pound dry linguine or fettuccine (3/4 pound fresh)
  
• 2 Tbsp butter
  
• 8 ounces fresh salmon, cut into 1-inch cubes
  
• 2 Tbsp white wine
  
• 1/2 cup cream
  
• 1 cup sour cream
  
• 1/4 tsp each: salt and white pepper
  
• 2 Tbsp chopped fresh dill
  
• Dash Worcestershire sauce
  
• 2 Tbsp capers, drained
  
• 1/2 tsp lemon juice
  






Instructions



1. Cook pasta al dente in a large pot of boiling, salted water. When strands are just tender, drain, rinse in cold water, drain again, and reserve. Return pot of boiling water to the rangetop. Put a colander in it and bring water to a boil.
   
   
2. Melt butter over medium heat in a large skillet and sauté salmon chunks for 1 minute, stirring often. Add wine and cook 30 seconds to deglaze the pan. Stir in the cream, sour cream, salt, white pepper, dill, Worcestershire sauce, capers and lemon juice. Simmer 3 to 4 minutes.
   
   
3. Dip the cooked pasta in the colander of boiling water for 1 minute, and then drain and add to the salmon and sauce, tossing to blend and coat.
   
   -- McCormick's Fish House in Seattle