15-1/2 oz Alaska Salmon

Milk

1-1/2 cups sliced mushrooms

1/4 cup finely chopped onion

3 tbs butter or margarine

1/4 cup flour

1/4 cup dry white wine

Grated Parmesan cheese

2 tbs minced parsley

1/8 tsp each dill weed and pepper

Salt

12 oz linguine noodles, cooked and drained

Drain Salmon, reserving liquid; break into large chunks. Add milk to reserved liquid to equal 1-3/4 cups. Saute mushrooms and onion in butter until onion is tender. Add flour; cook and stir on low heat until blended. Remove from heat; add milk mixture and wine. Heat and stir until mixture comes to a boil; simmer 5 minutes.

Carefully stir in Salmon, 1/4 cup Parmesan cheese, parsley, dill and pepper. Season to taste with salt. Cook and stir gently 2 minutes or until thoroughly heated. Serve over hot linguine. Pass additional Parmesan cheese.

Makes about 6 servings.

Copyright © 2007 Last Modified 8-21-07

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