When Lindeman’s asked me to develop a recipe with the theme “Capturing Sunshine” my mind immediately turned to seafood and pasta because you can’t help but think of sunshine when you think of Mediterranean food. With the sun now making regular appearances it won’t be long before it’s warm enough to dine Alfresco, relax in the garden after work and enjoy the early evening rays of sunshine with a glass of wine.
With all this relaxing in the sunshine to be done you don’t want to be slaving away in the kitchen for too long after work so my Salmon, Dill and Caper Linguine is the ideal dish to make as it is so quick, easy and delicious. I chose the Lindeman’s Bin 95 Sauvignon Blanc 2014 for my linguine and it was the perfect match. My whole family loved this meal and I even surprised myself as I’m not a fan of capers and if they arrive on a pizza in a restaurant I’m handing them out to the family, but in this dish they went so perfectly and blended so well I ate them all! Gosh next I’ll be eating blue cheese, well maybe not! The warmth of the cayenne pepper, with the slight sharpness of the capers interact so well with the zing of the dill and are all brought together in a white wine and cream sauce with just a hint of tomato – this is seriously good!
I’d say this dish would be great for stress-free entertaining too as you could prepare all the ingredients in advance and I’m sure it would impress any guests! I do hope you try my Salmon, Dill and Caper Linguine even if it’s not sunny – you can bring the sunshine to your table instead!
- 350g Linguine
- 15g Unsalted butter
- 2 tsp Light olive oil
- 2 Red onions, medium, finely chopped
- 2 Garlic cloves, crushed
- 35g Capers, drained
- 1 tbsp Tomato puree
- ⅛ tsp Cayenne pepper
- 200 mls Lindeman’s Bin 95 Sauvignon Blanc
- 150 mls Single cream
- 250g Poached salmon, flaked
- 2 tbsp Finely chopped dill
- Freshly ground salt and pepper
- Heat the butter and oil in a large frying pan and cook the onions until softened under a lid, stirring occasionally for about 7 minutes.
- Put the linguine into a large pan of salted boiling water and cook according to instructions.
- Add the garlic and capers to the onion and cook for a further minute.
- Then add the cayenne pepper, tomato puree, white wine and seasoning.
- Bring to the boil and then simmer for 3 – 4 minutes (until reduced by half).
- Add the cream and salmon flakes and simmer for another 2 minutes.
- Stir in half the dill and add to the drained linguine, combining well.
- Serve garnished with the remaining dill and a salad.
For more seafood pasta inspiration you might like:
Chilli Prawn & Pasta Salad – Fab Food 4 All
Teriyake Salmon with Lemon Rice Noodles – Recipes from a Pantry
Smoked Salmon, Courgette and Dill Pasta – Jen’s Food
Salmon Tagliatelle – Cook Sister
Smoked Trout Macaroni Bake – Anne’s Kitchen
As this dish uses dill I am entering it into Cooking with Herbs over at Lavender and Lovage!
NB: This is a commissioned post for Lindeman’s.