Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     Pacific salmon steaks -- 1 1/4-inch thick
     3/4           Cup  olive oil
  2             Cloves  garlic -- minced
  1         Tablespoon  capers
  2        Tablespoons  lemon juice
     1/4           Cup  white wine
                        Pesto Sauce:
  2               Cups  fresh basil leaves
     1/4           Cup  pine nuts
  6             Cloves  garlic -- peeled
     1/2      Teaspoon  salt
     1/4           Cup  olive oil
  3        Tablespoons  unsalted butter -- softened
     1/3           Cup  grated Parmesan cheese
  16            Ounces  linguini -- cooked and drained
  8                     lemon wheels
  3        Tablespoons  chopped parsley

Preparation:

Grill salmon 2-4 minutes on each side. In medium sauce pan heat oil and garlic over heat medium until garlic is golden. Add capers, lemon juice and wine. Over high heat bring mixture to a boil and reduce sauce for 5 minutes. Stir in pesto sauce. To serve, arrange linguini on a platter. Place salmon over linguini. Spoon sauce over top. Garnish with lemon wheels and parsley. (Pesto Sauce) In a food processor, blend basil, pine nuts, garlic and salt. With processor running, pour in oil in a steady stream. Blend in butter. Stir in Parmesan.

Nutritional Information:

1080 Calories (kcal); 71g Total Fat; (58% calories from fat); 20g Protein; 91g Carbohydrate; 29mg Cholesterol; 424mg Sodium