Salmon Piccata On Linguine

• 2-3, 3-4 oz of salmon fillet
• 2-3 tablespoons of olive oil to saute
• 2 cloves of garlic, chopped
• 1/2 cup of onion, chopped
• 1 1/2 cups of chicken stock
• 4-5 sundried tomatoes (packed in olive oil)
• 2 tablespoons of capers, slightly crushed
• juice of one lemon
• pinch of red pepper flakes
• salt and pepper to taste
• 3 tablespoons of butter
• a couple of dashes of chopped parsley

1. Salmon
2. - grill until done
3. Sauce
4. - saute garlic and onion in olive oil until soften
5. -add sundried tomatoes, chicken stock, capers, lemon juice, red pepper flakes. Boil until reduced until slightly thickened
6. (you want to reduce the sauce to about 1 1/4 cups of sauce)
7. -add butter to thicken sauce
8. -add salt and pepper to taste.
9. -cook linguine
10. Assembly
11. - reserve about 1/3 cup of sauce
12. - with remaining sauce, toss linguine
13. -plate linguine and place salmon on top. With reserved sauce, spoon on top of fish fillet
14. -garnish with chopped parsley

salmon fillet, olive oil, garlic, onion, chicken, tomatoes, capers, lemon, red pepper, salt, butter, couple

Taken from www.epicurious.com/recipes/member/views/salmon-piccata-on-linguine-1200261 (may not work)