Sunday, May 16, 2010

Spaghetti with Salmon and Spinach

This is my variation on a recipe from Salon's recipe challenge The best recipes from your mothers.

Sueinaz wrote a charming story about cooking with her crotchety grandmother. I thought the recipe sounded fantastic, but my honey doesn't like shellfish of any stripe or spinach. I planned on using the spinach anyway, since I knew it would ne nothing like the spinach his (and my mother) used to make. It would be bright green and attractive. Unlike Sue's recipe, however, I used a bag of fresh baby spinach and therefore did not have to bother squeezing the water out. I just stemmed it and put it in the bottom of the colander. Worked like a charm.

This dish was easy, elegant, delicious and fairly healthy. It doesn't get any better than that, kids!

Spaghetti with Salmon and Spinach

8 oz spaghetti
1 lb skinned salmon fillet, cut into 4 portions
1 10 oz bag fresh baby spinach, stemmed (of course, if you love stems, leave 'em on. I don't)
1\2 c buttter (but realistically, you could get away with using half and I bet it would still be fantastic)
4 cloves garlic, minced
1 onion, diced
juice and zest of 1 lemon
1\2 roasted red peppers, chopped
1\4 c white wine
1\4 chopped flat leaf parsley (basil would also work well)
salt and pepper

Heat a large port of salted water for pasta and add pasta when it boils. While the water heats, melt butter in a skillet. Add onions and cook until translucent. Add garlic and continue to cook another minute or so. Season salmon with salt and pepper on each side. Add salmon fillets to pan and cook 3 or so minutes on each side. Set aside. Place stemmed spinach in the bottom of a colander. When pasta is al dente drain over the spinach. Remove to a large serving dish and add lemon juice and zest and stir to combine. Add peppers.

To serve, place pasta mixture on a dish and place a fillet on top. Sprinkle a bit of the chopped parsley for garnish.

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