Salmon with Linguine

15-1/2 oz Alaska salmon 
Milk 
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 
Salt 
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.