Linguine with salmon sauce
[addthis tool="addthis_inline_share_toolbox"]
  • Easy to do
préparation
10minutes
cuisson
15minutes
servings
4-6
type of dish
Main course
préparation
10minutes
cuisson
15minutes
servings
4-6
type of dish
Main course
Linguine with salmon sauce
[addthis tool="addthis_inline_share_toolbox"]
  • Easy to do
préparation
10minutes
cuisson
15minutes
servings
4-6
type of dish
Main course
préparation
10minutes
cuisson
15minutes
servings
4-6
type of dish
Main course
ingredient
  • 450 g linguine
  • 600 g salmon fillet , skinless
  • 60 ml white wine
  • 2 sprig(s) of thyme
  • 45 ml butter
  • 45 ml flour
  • 500 ml milk
  • 60 ml cream cheese
  • 60 ml parmesan , grated
  • 30 ml chives minced and fresh
  • To taste, salt and pepper
  • 450 g linguine
  • 600 g salmon fillet , skinless
  • 60 ml white wine
  • 2 sprig(s) of thyme
  • 45 ml butter
  • 45 ml flour
  • 500 ml milk
  • 60 ml cream cheese
  • 60 ml parmesan , grated
  • 30 ml chives minced and fresh
  • To taste, salt and pepper
prep time
  1. Cook pasta until al dente in a saucepan of boiling salted water.
  2. In the meantime, cook the salmon another saucepan in the white wine with the thyme for 4 or 5 minutes over medium heat until fish is opaque and flakes easily with a fork. Cut into pieces and set aside.
  3. Melt butter in another saucepan over medium heat. Whisk in the flour. Cook whisking continuously for 1 minute.
  4. Whisk in the milk. Bring to a boil, whisking until thickened. Add cream cheese, Parmesan, and chives, and then season to taste. Add pièces of salmon and reheat them for 2 or 3 minutes.
  5. Serve the salmon sauce over the linguine. Accompany it with a green vegetable like Brussel sprouts or broccoli.