Salmon with Linguine

15-1/2 oz Alaska salmon
1-1/2 cups sliced mushrooms
1/4 cup finely chopped onion
3 tbs butter or margarine
1/4 cup flour
1/4 cup dry white wine
Grated Parmesan cheese
2 tbs minced parsley
1/8 tsp each dill weed and pepper
12 oz linguine noodles, cooked and drained

Drain salmon, reserving liquid; break into large chunks. Add milk to reserved liquid to equal 1-3/4 cups. Saute mushrooms and onion in butter until onion is tender. Add flour; cook and stir on low heat until blended. Remove from heat; add milk mixture and wine. Heat and stir until mixture comes to a boil; simmer 5 minutes.

Carefully stir in salmon, 1/4 cup Parmesan cheese, parsley, dill and pepper. Season to taste with salt. Cook and stir gently 2 minutes or until thoroughly heated. Serve over hot linguine. Pass additional Parmesan cheese.

Makes about 6 servings.

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Cajun Country -- New Iberia, Louisiana