Curried Salmon on Dilled Fettucine Recipe from GourmetFoodPlaza.com

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Curried Salmon on Dilled Fettucine
This recipe is from Paula Confortin, Paula's interest in fish is fulltime. An avid outdoors person, camper and fly fisher, she is an 18-year employee in the fish-processing industry and is the vice-chair of the BC Salmon Marketing Council. Her poached salmon is to die for.
Serves 4
1/2 cup	white wine
1 tbsp	butter
-	Salt and freshly ground pepper, to taste
1 1/2 lbs	salmon fillet, skinned and cut in 4 pieces
1 cup	finely chopped onions
1 cup	sliced mushrooms
1 tsp	curry powder
1 tsp	flour
2 cups	light cream

	*Pasta:*
1 lb	fresh spinach fettucine
1/4 cup	butter
2 tbsp	chopped fresh dill
2 tbsp	fresh lemon juice

-	In a skillet bring wine, butter and seasonings to a boil, add salmon, cover and poach for 3 minutes.
-	Turn salmon, cover and cook another 2 minutes.
-	Remove salmon to a plate, cover with foil and reserve.
	Stir onions and mushrooms into the poaching liquid and cook over medium-high heat for 5–6 minutes.
-	Sprinkle curry powder and flour over mushroom mixture and cook stirring for 1 minute.
-	Slowly stir in cream, gently bring to a low boil and let thicken for 2–3 minutes.
-	Cover and reserve.
-	When pasta is ready put the reserved salmon and any juices back into the curry sauce to reheat.

	*To prepare pasta:*
-	In a large pot of boiling salted water, cook the pasta for 2–3 minutes.
-	Heat the butter in a small skillet over high heat until butter turns nut brown, remove from heat and add dill and lemon juice.
-	Drain pasta, toss with dill butter.
-	Serve on heated plates with salmon and sauce spooned on top.

-	Preparation time: 10 minutes
-	Cooking time: 25 minutes

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