Linguine with Salmon, Leek and Dill
Makes 4 servings
Cooking time: n/a
Ingredients
White Sauce
- 2 cups low-fat milk 500 mL
- ¼ tsp nutmeg 1 mL
- Pinch cayenne pepper Pinch
- 4 tsp flour, preferably whole wheat 20 mL
- 1 tbsp olive oil 15 mL
- ¼ cup grated Parmesan cheese 50 mL
- 2 leeks, thinly sliced 2
- ¼ cup white wine 50 mL
- 2 tbsp chopped shallots or onions 25 mL
- 2 cloves garlic, crushed 2
- 10 oz linguine, preferably spinach pasta 300 g
- 12 oz salmon fillets, skinned, boned and cubed 375 g
- 3 tbsp minced fresh dill (or 1 tsp/5 mL dried) 45 mL
- Pinch freshly crushed peppercorns, preferably pink peppercorns Pinch
Instructions
- White Sauce: In a saucepan bring milk, nutmeg and cayenne to a boil; remove from heat. In another saucepan, combine flour and olive oil over medium heat; cook, stirring, until blended. Gradually add hot milk mixture, whisking constantly; cook, whisking, until thickened, about 5 minutes. Stir in Parmesan; set aside.
- In a saucepan combine leeks, wine, shallots and garlic; bring to a boil, reduce heat and cook until vegetables soft, about 10 minutes. Meanwhile, cook the pasta.
- In a large pot of boiling salted water, cook linguine 8 to 10 minutes or until al dente. Stir white sauce and salmon into leek mixture; cook just until salmon is barely done, about 3 minutes. Toss drained pasta with sauce, dill and pepper. Serve immediately.
Notes
Canada’s Choice per Serving: 3 Carbohydrates, 2 ½ Meat & Alternatives
Nutritional Information
Per Serving
Calories | 378 |
Total Fat | 10 g |
Saturated Fat | 3 g |
Cholesterol | 41 mg |
Sodium | 161 mg |
Carbohydrates | 48 g |
Fiber | 5 g |
Protein | 23 g |
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