Spinach Pasta with Wild Salmon


  • 1/2 lb wild salmon filet
  • 2 cups dry white wine
  • 4 sprigs parsley
  • 6 black peppercorns
  • 2 cups heavy cream
  • pinch nutmeg
  • 4 tbs unsalted butter, melted
  • kosher salt to taste
  • 1 lb fresh spinach linguine
  • 2 tbs fresh Parmesan cheese, grated
  • 1/2 cup fresh dill, chopped
  • Poach salmon in wine, parsley and peppercorns for 10 minutes.
  • Cool then flake salmon with a fork, removing skin and any bones.
  • Simmer cream, nutmeg, salt and 2 tbs of butter in a saucepan until cream is reduced by 1/3.
  • Cook linguine al dente in boiling salted water, about 3-5 minutes.
  • While pasta is cooking, stir Parmesan cheese, salmon and 1/4 cup of fresh dill into the cream mixture. 
  • Toss drained linguine with remaining 2 tbs of butter and divide pasta onto plates.
  • Spoon salmon cream sauce over linguine and garnish with remaining fresh dill.

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