• 2 tablespoons Dierbergs butter
• ¼ cup finely chopped shallot
• 3 tablespoons capers, rinsed and drained
• 1 clove garlic, minced
• ¼ cup dry vermouth or dry white wine
• 1 cup heavy whipping cream
• 1 tablespoon grated lemon peel
• 2 tablespoons fresh lemon juice
• 1 teaspoon snipped fresh dill
• Coarse salt and freshly ground black pepper
• 1 bag (12 ounces) wide egg noodles, cooked according to package directions and drained
• 2 Dierbergs Bob’s Smokehouse Salmon Fillets, flaked
• Additional fresh dill

In large skillet, melt butter over medium-high heat. Add shallot, capers, and garlic; cook stirring often until shallot wilts, about 3 minutes.

 

Stir in vermouth; cook until liquid is absorbed, about 5 minutes.

 

Stir in cream, lemon peel and juice, dill, and salt and pepper; cook stirring often until hot, but not boiling.

 

Stir in cooked noodles; cook stirring often until liquid is absorbed, about 3 minutes.

 

Divide noodles among 6 serving plates. Top each serving with salmon. If desired, snip additional fresh dill over tops.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 486
Cholesterol: 130 mg
Fat: 28 g
Sodium: 125 mg
Carbohydrates: 44 g
Protein: 20 g
Fiber:
Saturated Fat: 14 g