INSTRUCTIONS

• 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.