1 pound Salmon, sliced in chunks
12 ounces Linguine Noodles
2 Tbsp. Butter
3 Tbsp. Dill Weed
1 pint Whipping Cream
2 Chicken Boullion cubes in 1/2 cup boiling water
1/8 cup Lemon Juice
Melt butter in large pan on medium-high heat. Add chicken boullion/water mixture in pan with butter. Add the dill weed. Add salmon chunks. Saute until all salmon is cooked.
Pour up to 1 pint of the whipping cream. Start with a small amount to begin. Reduce the liquid to thick consistency. Use the cornstarch to thicken, if necessary.
Cook linguine as directed on package. Add the lemon juice after the water starts boiling. Serve salmon sauce on top of linguine immediately and serve.