Instructions: In skillet, heat butter and oil; saute onions and mushrooms for 6 minutes or until mushrooms are browned and onions are translucent. Remove from skillet; set aside.

In same skillet, pour in wine and bring to boil, stirring up any brown bits from bottom of pan. Stir in curry and cream; bring to boil and boil until slightly reduced and thickened. Add salmon and poach for 5 minutes or until fish flakes easily with fork. Return onions and mushrooms to skillet and heat through. Serve over Fettuccine with Dill Butter. Sprinkle with watercress.

Makes 4 servings.

(Fettuccine with Dill Butter):
In large pot of boiling salted water, cook fettuccine until al dente

(tender but firm) or according to package directions. Drain well.

Meanwhile in small saucepan, melt butter; stir in dill and lemon juice.

Pour dill butter over pasta and toss; serve immediately.

Makes 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.