Salmon, dill and caper pasta

Dill and capers are always delicious with salmon. Here they are combined with a creamy pasta base.

Recipe «Salmon, dill and caper pasta» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 375g dried spaghetti pasta, 1 tbsp olive oil, 2 medium red onions, halved, thinly sliced, 1/4 cup drained capers, 2 garlic cloves, crushed , 1/2 cup dry white wine, 1/2 cup Massel salt reduced chicken style liquid stock, 1/2 cup extra-light thickened cream , 415g can red salmon, drained, skin and bones removed, flaked, 2 tbsp finely chopped fresh dill sprigs.

Ingredients:

• 375g dried spaghetti pasta 
• 1 tbsp olive oil 
• 2 medium red onions, halved, thinly sliced 
• 1/4 cup drained capers 
• 2 garlic cloves, crushed 
• 1/2 cup dry white wine 
• 1/2 cup Massel salt reduced chicken style liquid stock 
• 1/2 cup extra-light thickened cream 
• 415g can red salmon, drained, skin and bones removed, flaked 
• 2 tbsp finely chopped fresh dill sprigs 

Instructions

1. Cook pasta in a saucepan of boiling, salted water, following packet directions, until just tender. Drain. Return to pan.
2. Meanwhile, heat oil in a large, heavy-based frying pan over medium-high heat. Add onion. Cook, stirring, for 5 to 7 minutes or until onion is golden and softened. Add capers and garlic. Cook for 1 minute or until fragrant.
3. Increase heat to high. Add wine. Cook for 2 minutes or until wine has almost evaporated. Add stock and cream. Reduce heat to medium. Simmer, stirring occasionally, for 4 to 5 minutes or until sauce has thickened.
4. Add cream mixture to pasta. Toss to coat. Add salmon and half the dill. Toss to combine. Serve topped with remaining dill.