Curtis Stone’s 8-Minute Bolognese
Rach's General Tso's Chicken + Jeff Mauro's Charred Carne Asada …
Rach Makes Phò + Dr. Ian Smith's Honey Soy-Glazed Salmon
Cake Boss Buddy Valastro Surprises Longtime Fan + Rach's Meatbal…
Healthy Instant Pot Cream of Cauliflower + Rach's Quick Buffalo …
Guy Fieri Is Hosting a Covid Restaurant Relief Auction + REALLY …
How To Make Korean Gochujang Noodles | Rachael Ray
Guy Fieri On Maintaining Signature Hairstyle Amid Covid: Lori Tr…
Deals From Rue La La: Plush Body Pillow, Luxe Towel Warmer + Dio…
How To Make Pork Spareribs With Peppers, Onions, Sage + Honey | …
How To Make Seared Pork Tenderloin with Smoked Paprika and Orega…
How to Make Homemade Caramels, Chocolate-Dipped Caramels + Turtl…
How To Make Chicken Cacciatore With White Wine Sauce (Roman-Styl…
How To Make Wilted Garlicky Greens | Rachael Ray
How To Make Roasted Potato Sticks with Rosemary | Rachael Ray
How To Make Italian Sweet and Sour Pork Chops | Tuesday Nights M…
How To Make Stuffed Tortilla French Toast
How To Make Baked Fish with Garlic-Cheese Breadcrumbs | Rachael …
How To Make Roasted Potato Sticks with Rosemary | Rachael Ray
How To Make Green Beans With Onion & Tomatoes | Rachael Ray
How To Make John’s White Wine-Vodka TGIF Spritzer | John Cusimano
Ingredients
- 1 pound linguine
- 2 cups heavy cream
- Zest of 1 lemon
- 1 pound fresh salmon, finely chopped
- 2 tablespoons fresh chives, finely chopped
Yield
Serves: 4-6
Preparation
Bring a large pot of water to a boil. Liberally salt the water and cook linguine to al dente.
While the pasta cooks, heat heavy cream in a large skillet over medium heat. Add lemon zest and bring to a bubble. Add salmon and cook it in the hot lemon cream, about 5-6 minutes. Add chives, remove from heat and toss with hot pasta.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
