Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FETTUCCINE WITH DILL BUTTER
Preparation
In skillet, heat butter and oil; saut? onions and mushrooms for 6 minutes or until mushrooms are browned and onions are translucent. Remove from skillet; set aside. In same skillet, pour in wine and bring to boil, stirring up any brown bits from bottom of pan. Stir in curry and cream; bring to boil and boil until slightly reduced and thickened. Add salmon and poach for 5 minutes or until fish flakes easily with fork. Return onions and mushrooms to skillet and heat through. Serve over Fettuccine with Dill Butter. Sprinkle with watercress. Makes 4 servings. (Fettuccine with Dill Butter): In large pot of boiling salted water, cook fettuccine until al dente (tender but firm) or according to package directions. Drain well. Meanwhile in small saucepan, melt butter; stir in dill and lemon juice. Pour dill butter over pasta and toss; serve immediately. Makes 4 servings. Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living Rush Hour Cookbook Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 18, 1999
