3/4 lb linguine
4 salmon fillets
1 tbsp oil
2 tomatoes, deseeded and chopped
3 green onions, chopped
1 cup cream
1/2 cup white wine
2 tbsp butter
2 tbsp flour
Salt and pepper
1 tsp dried dill (or chopped fresh)
1 tsp Dijon mustard
Put a big pot of water on to boil for pasta. Salt the water and when boiling add linguine.
Heat skillet to medium-high heat with oil. Season both sides of salmon fillets with salt and pepper. Place in hot pan and sear for about 4 minutes, then turn and cook another 3-4 minutes (depending on the thickness of your fillets). Place lid on pan and set aside to stay warm.
In sauce pan over medium heat add butter and flour. Stir together and cook to form a roux for a minute or two. Then slowly add the wine stirring to combine with the butter/flour mixture. Once added stir in the cream, salt & pepper and reduce heat and simmer until thickened. Stir in dill, Dijon, tomatoes and green onions.
Combine sauce with drained linguine. Plate the pasta with a fillet of salmon on top. Garnish with chopped green onions.
