Salmon Linguine or Fettuccine
KIRKLAND SIGNATURE/FOPPEN
1/2 cup dry white wine
1 cup whipping cream
1/4 cup chopped fresh dill
1 teaspoon fresh lemon juice
12 ounces linguine or fettuccine, freshly cooked and drained
4 ounces Kirkland Signature Smoked Salmon, cut in thin strips
4 ounces Foppen Grilled Salmon, cut in thin strips
Salt and pepper
Lemon wedges
1. Place wine and cream in a large heavy skillet and bring to a boil over
high heat. Reduce heat and simmer, whisking occasionally, until the mixture
thickens enough to coat a spoon, about 10 minutes. Whisk in dill and
lemon juice.
2. Add pasta and toss to coat. Remove skillet from the heat.
3. Add salmon and toss to combine. Season to taste with salt and pepper.
4. Divide pasta among 4 plates. Serve with lemon wedges. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Sugar Snap Peas and
Smoked Salmon Penne
SOUTHERN SELECTS
1 pound penne pasta
3/4 pound Southern Selects sugar snap peas, halved diagonally
2/3 cup heavy cream
1/2 pound smoked salmon, cut in 1/2-inch pieces
3 tablespoons chopped fresh dill
Salt and pepper
1/4 cup grated Parmesan cheese
1. Cook pasta in a large pot of boiling salted water for 9 minutes.
Add sugar snap peas and continue cooking for 2 minutes. Reserve 1/4 cup
cooking water. Drain pasta and sugar snap peas in a colander and then
return to the pot.
2. Boil cream in a heavy 1-quart saucepan, uncovered, for 2 minutes.
3. Add cream to the pasta and sugar snap peas along with salmon, dill,
reserved cooking water, and salt and pepper to taste. Toss to combine.
4. Add Parmesan and toss again. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Cooking in Style The Costco Way
