<http://schema.org/recipeInstructions>
" Cook linguine according to package directions. Heat oven to 425 degrees F. Grease a 13&amp;quot; x 9&amp;quot; baking dish or 8 individual casseroles. Drain salmon, reserving liquid. Add white wine and enough water to make 1 1/2 cups. Remove skin and bones from salmon. To make sauce, heat oil and butter in large saucepan. Stir in onion, garlic, and pepper flakes, and cook over medium heat until softened, 5 to 7 minutes. Stir in flour and cook 1 to 2 minutes. Whisk in fish broth, chicken broth, water, and salt, and bring to a simmer, stirring. Stir in cream and cook 4 to 5 minutes. In large bowl mix linguine, sauce, salmon, peas, dill, and lemon juice; pour into casserole dish. Bake 25 to 30 minutes (20 minutes for small casseroles) until brown and bubbling. To cook Fresh Salmon: in large skillet bring 1 bottle (8 oz.) clam juice, 1/2 cup dry white wine, 1/4 cup water, 2 bay leaves, 5 cloves, and 1 garlic clove to boil. Reduce heat and simmer 5 minutes. Add salmon, cover, and simmer 5 minutes. Remove with slotted spoon; cool and break into chunks. Strain cooking liquid and if necessary add water to make 1 1/2 cups. Proceed to step 2. To Reheat: Pour 1/2 cup water over casserole and cover with foil. If room temperature, bake 20 minutes at 350 degrees F; uncover and bake 10 minutes at 425 degrees F to crisp top. If cold, bake 30-40 minutes at 350 degrees F; uncover and bake 10 minutes at 425 degrees F."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a22934/creamy-salmon-linguine-225/>