Salmon in a White Wine, Mushroom & Garlic Sauce over Linguini

If you’re looking for a delicious dish for a small dinner party, this is a great one since the fish bakes up easily. Also, it's reasonably economical since you use much less fish then if you were serving full 6-8oz portions.
Salmon in a White Wine, Mushroom and Garlic Sauce over Linguini | Dishin' With Darla

Salmon is an easy fish to cook and very versatile. A fatty fish bursting with flavor! However, any number of types of fish work such as Halibut, Swordfish, Grouper, Cod, Monk fish, Snapper, etc.

Baking the fish is delicious in that it is nice in pasta flaked in chunks.  Baking fish is very forgiving. This trick as with cooking all fish and seafood is to remove from heat when the fish is 80% done. It will continue to cook sitting in a pan.

Fresh made pasta is always better, but fresh pasta that is sold in the grocery store is still much better than dried.

I am not a big fan of the tortellini or ravioli however. Just stick to the plain pastas.

Salmon in a White Wine, Mushroom & Garlic Sauce over Linguini

If you’re looking for a delicious dish for a small dinner party, this is a great one since the fish bakes up easily. Also, it’s reasonably economical since you use much less fish then if you were serving full 6-8oz portions.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Servings: 4 servings

Equipment

  • Pan or casserole dish
  • Large skillet

Ingredients

  • 1 lb salmon fillet
  • 1 t paprika
  • 3 T fresh dill
  • Salt and pepper to taste
  • 6 T butter
  • 4 T light olive oil
  • 2 boxes FRESH linguini (in the refrigerator section)
  • 8 oz white mushrooms
  • 2 c grape or Roma tomatoes (quartered)
  • 10 green onions (sliced)
  • 4 cloves fresh garlic (minced)
  • 3/4 c white wine (dry, more to taste)
  • 1 red pepper (diced)
  • 1-2 c fresh spinach
  • 1 t fresh dill
  • 1 t fresh parsley
  • ½ c parmesan (grated, optional)
  • 1 egg yolk
  • ½ t white pepper
  • 1 t salt

Instructions

  • Preheat oven to 375 degrees.
  • Cut up, chop, slice and mince all vegetables and set near a big skillet.
  • Pour 2 T of butter and 1 T light olive oil over fish.
  • Season salmon fillet with dill, paprika, white pepper and salt.
  • Bake for 8 minutes per inch thick.
  • Start a pot of water for pasta.
  • While the salmon is cooking, start vegetables.
  • Sautee red pepper and onions for 2 minutes in 2 T of olive oil.
  • Add mushrooms, spinach and tomatoes and cook on medium-low for 5-6 minutes.
  • Add garlic and cook for another minute.
  • Reduce heat to warm when done.
  • Remove salmon from the oven and set aside for 3-4 minutes.
  • Remove from the pan onto a cutting board and chop into 2”x 2” pieces.
  • Gently add fish to the vegetable sauce.
  • Turn up heat slightly.
  • Push food to one side of the skillet.
  • Melt 2 T butter and add white wine. Whisk until frothy.
  • Push food back into white wine mixture, moving food around gently.
  • Cook pasta, it should take only 2-3 minutes if it’s fresh. It is done when it all floats to the top when cooking.
  • Drain.
  • Season pasta with 2 T butter and 1 T olive oil.
  • Add egg yolk and stir briskly.
  • Season with salt and white pepper to taste.
  • Serve pasta on plates, then top with fish and vegetable sauce.
  • Garnish with parsley, dill and parmesan. (cheese optional)
  • ENJOY!

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