Recipe - Salmon Stroganoff And Fettuccine Wdill Butter

One fourth cup Butter
One fourth cup Vegetable oil
1 cup Chopped onions
1 cup Sliced mushrooms (One half lb.)
One half cup Dry white wine
1 teaspoon Curry powder
2 cup Whipping cream
1 pound Fresh salmon, skinned,boned
and cut or sliced up in One half inch wide
strips
One fourth cup Chopped fresh watercress

FETTUCCINE WITH DILL BUTTER
1 pound Fettuccine
One fourth cup Butter
2 tablespoon Chopped fresh dill
2 tablespoon Lemon juice

In skillet, heat butter and oil; sauté onions and mushrooms for 6 minutes
or until mushrooms are browned and onions are translucent. Remove from
skillet; set aside.

In same skillet, pour in wine and bring to boil, stirring up any brown bits
from bottom of pan. Stir in curry and cream; bring to boil and boil until
slightly reduced and thickened. Add salmon and poach for 5 minutes or
until fish flakes easily with fork. Return onions and mushrooms to skillet
and heat through. Serve over Fettuccine with Dill Butter. Sprinkle with
watercress. Makes 4 servings.

(Fettuccine with Dill Butter):

In large pot of boiling salted water, cook fettuccine until al dente
(tender but firm) or according to package directions. Drain well.

Meanwhile in small saucepan, melt butter; stir in dill and lemon juice.
Pour dill butter over pasta and toss; serve immediately. Makes 4 servings.
Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living Rush Hour
Cookbook

Posted to MMRecipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 18,
1999