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Welcome spring with this delicious dish that is delicately flavored. For a change of pace, substitute 1 pound shrimp, peeled and deveined, for the salmon.
8 ounces linguine
2 cups sugar snap peas
1 pound salmon fillets
2 tablespoons butter
1 1/2 cups sliced mushrooms
3/4 cup chopped onion
1 cup Kitchen Basics® Original Chicken Stock
3 tablespoons flour
1/2 teaspoon salt
1 teaspoon McCormick Gourmet™ Dill Weed
1/4 teaspoon McCormick Gourmet™ Rosemary, Crushed
1/4 teaspoon McCormick Gourmet™ Thyme
1/4 cup dry white wine
1/4 cup heavy cream
Cook pasta as directed on package, adding sugar snap peas during the last 3 to 4 minutes of cooking. Drain well.
Meanwhile, cook salmon as desired. Flake salmon; set aside. Melt butter in large skillet on medium heat. Add mushrooms and onion; cook and stir 4 minutes.
Mix chicken stock, flour, salt and herbs with wire whisk until well blended. Add to skillet. Bring to boil, stirring constantly; simmer 2 minutes. Add wine and cream; gently stir in salmon. Cook until heated through. Serve over pasta and snap peas.
Test Kitchen Tip: Substitute shrimp or scallops for the salmon.
(Amount per serving)