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Salmon With Lemon Sauce and Linguine

14 cup olive oil
12 cup onion, vertically sliced
2 garlic cloves, minced
1 teaspoon finely shredded lemon zest (or lemon rind)
13 cup lemon juice
2 tablespoons coarsely chopped parsley
1 (7 3/4 ounce) can salmon, drained
8 ounces spinach linguine
parmesan cheese, grated


Cook pasta in boiling salted water until al dente, about 10 minutes. Drain and drizzle olive oil over noodles. Gently fold linguine to coat in oil. Set aside. Heat oil in large skillet over low heat. Stir in onion slices. Saute until tender but NOT browned (about 10 minutes). Add garlic and saute another 2 minutes. Stir in lemon zest, lemon juice and parsley. Add salmon and carefully break up with a fork. Do NOT stir. Turn heat to high, but do not stir sauce. Toss linguine and sauce together. Serve hot.

Source: www.food.com