Linguine with Salmon and Garlic - Louise?
#6477 - 04/19/03 03:37 PM
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KinOz
Reged: 02/02/03
Posts: 909
Loc: Brisbane, Australia
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I just found this recipe, haven't had time to try it yet but it sounds nice.
Linguine with Salmon and Garlic
1 pound linguine
15 1/2 ounces canned red salmon
1T olive oil
4 cloves garlic mashed
1/4c fat free chicken or veg stock
1/4c minced fresh parsley
2T fresh lemon juice
dash of freshly ground pepper
Boil 4-5 quarts water in large pot and cook pasta until firm-tender.
Drain salmon, saving liquid (add the stock to make it up to 1/2 cup).
Discard skin and bones from salmon.
Heat oil in small non stick skillet on medium heat.
Add garlic and cook until transluscent (do not brown).
Stir salmon/stock liquid and salmon into garlic and heat through.
Add parsley, lemon juice and pepper and cook 1-2 minutes until warm.
Drain pasta, toss with salmon mixture until well combined. Serve immediately.
serves 4-6 
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What lies behind us and what lies before us are tiny matters compared to what lies within us.
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Sounds delicious! I bet it would taste great with shrimp! YUM!Can't wait to try it!
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I tried this tonight for dinner. It was so good! The only thing was it came out a little dry, but it didn't really bother me. I'm wondering if it's because I used pink salmon rather than red? 
I'm definitely going to make this again. It had a great flavor. I'll just have to work on the dryness. If anyone has any suggestions, let me know! 
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this might make a nice light summer dinner.
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Oooh.. I made this recipe this morning with shrimp instead of salmon and it looks like it turned out delicious! I only taste tested one of the shrimp - but had to hold myself back from eating my lunch for breakfast!
Luckily I also made myself the zucchini bread this morning so I could satisfy my yummy cravings with that.
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- Jennifer
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I'm glad you liked it - I might try that variation too.
Kerrie 
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What lies behind us and what lies before us are tiny matters compared to what lies within us.
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Well, I finally tried this again with the red salmon - what a difference! This was so good! The only problem is I think it may be a trigger for me - from overeating! LOL I think I ate too much and now I feel like a big, fat cow.  But, I still loved it. Thanks again, Kerrie, for the great recipe!
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Glad it was nice but I know what you mean about overeating. Why do we do this to ourselves? It's a problem for me too!
Kerrie
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What lies behind us and what lies before us are tiny matters compared to what lies within us.
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OMG.... I have drool runnin down my chin after reading this post....UUmm...... can't wait to try it. Hubby does not like salmon so I will have to reduce the recipe and have for lunch on a weekend and then bring the left overs for lunch  oh bummer....more for me hehehe
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Okay, now I'm gonna show my stupidity. What's the difference between pink salmon and red? Okay, yeah, I know one is a deeper hue than another. But is one a different kind of salmon than the other? King salmon versus sockeye? And why do we have to use canned in this recipe? Wouldn't fresh be better? We're in salmon country up here folks!
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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