Curried Salmon on Dilled Fettucine Recipe

Ingredients:
1/2 cup white wine
1 tablespoon butter
Salt and freshly ground pepper, to taste
1 1/2 pound salmon fillet, skinned and cut in 4 pieces
1 cup finely chopped onions
1 cup sliced mushrooms
1 teaspoon curry powder
1 teaspoon flour
2 cups light cream
***Pasta:***

1 pound fresh spinach fettucine
1/4 cup butter
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice

Directions:

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.