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Categories:
butter olive oil shallots garlic tomatoes white wine clam juice lemon juice marjoram salmon arugula capers fresh basil parsley linguine
Viewed: 70 - Published at: 3 years agoIngredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 shallots, minced (about 3/4 cup)
- 3 garlic cloves, minced
- 3 plum tomatoes, chopped
- 1 1/3 cups dry white wine
- 1/2 cup bottled clam juice
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried marjoram
- 1 3/4 pounds skinless salmon fillets, cut into 1/2- to 3/4-inch pieces
- 3 cups loosely packed fresh arugula
- 2 tablespoons drained capers
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 12 ounces linguine
Method
- Melt butter with olive oil in heavy large skillet over medium heat.
- Add shallots and garlic; saute 3 minutes.
- Add tomatoes and cook just until tender, about 5 minutes.
- Increase heat to medium-high.
- Add wine, clam juice, lemon juice and marjoram; simmer 5 minutes.
- Add salmon and simmer until almost cooked through, stirring occasionally, about 5 minutes.
- Add arugula, capers and fresh herbs to salmon mixture.
- Simmer until salmon is just cooked through and arugula is just wilted, about 2 minutes.
- Season to taste with salt and pepper.
- Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Drain pasta well and return to pot.
- Add salmon-arugula mixture to pasta and toss to coat.
- Serve warm.
