Name: Salmon, dill and caper pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 375g spaghetti; 18.20 gm olive oil; 2 medium red onions, halved, thinly sliced; 62.50 ml drained capers; 2 garlic cloves, crushed; 125.00 gm dry white wine; 127.50 gm salt reduced chicken style liquid stock; 126.25 gm extra-light thickened cream; 415g can red salmon, drained, skin and bones removed, flaked; 40.00 ml finely chopped fresh dill sprigs

Salmon, dill and caper pasta

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Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Creamy dill and caper pasta with salmon.

Ingredients:

375g spaghetti
18.20 gm olive oil
2 medium red onions, halved, thinly sliced
62.50 ml drained capers
125.00 gm dry white wine
127.50 gm salt reduced chicken style liquid stock
126.25 gm extra-light thickened cream
415g can red salmon, drained, skin and bones removed, flaked
40.00 ml finely chopped fresh dill sprigs

Instructions:

Boil pasta in a saucepan of salted water according to package instructions until al dente. Drain and return to the pan.
Heat oil in a large frying pan over medium-high heat and cook onion until golden and softened. Add capers and garlic, cook until fragrant.
Turn up the heat to high and pour in the wine. Let it cook for 2 minutes, or until the wine has nearly evaporated. Then, pour in the stock and cream. Lower the heat to medium and let it simmer for 4 to 5 minutes, stirring occasionally, until the sauce thickens.
Stir in the creamy mixture with the pasta until well coated. Gently mix in the salmon and half of the dill. Plate and garnish with the rest of the dill before serving.

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