Ingredients

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

linguine (about 1/2 cup of dry pasta per person)

Preparation

Salmon

  • grill until done

Sauce

  • saute garlic and onion in olive oil until soften -add sundried tomatoes, chicken stock, capers, lemon juice, red pepper flakes. Boil until reduced until slightly thickened (you want to reduce the sauce to about 1 1/4 cups of sauce) -add butter to thicken sauce -add salt and pepper to taste. -cook linguine

Assembly

  • reserve about 1/3 cup of sauce
  • with remaining sauce, toss linguine -plate linguine and place salmon on top. With reserved sauce, spoon on top of fish fillet -garnish with chopped parsley