1 pound spaghetti or linguine
4-5 salmon fillets, skinless
1 tablespoon canola oil
4 tablespoons butter, divided
1 large onion, diced
1 pound white mushrooms, sliced
2 tablespoons parsley, chopped or 2 teaspoons dried parsley
2 cups frozen spinach
salt & freshly ground pepper to taste
1 teaspoon flour
1 cup heavy cream
prepare the pasta:
prepare the sauce:
In a large pot, 5 quarts or more, bring water to a boil. Add salt and pasta. Boil 10 to 12 minutes until pasta is al dente (firm to the tooth) stirring to prevent sticking. Drain and cover to keep warm.
Cut salmon fillets into cubes, approximately 1 inch by 1 inch. Heat oil in a medium skillet until extremely hot. Sear the salmon cubes, turning them so that all sides are cooked. Cook until fish cubes are opaque except in the center. The center should still be slightly translucent, about 3-4 minutes. Remove the cubes and set aside. Fish will continue to cook from residual heat.
In the same skillet, heat 2 tablespoons butter until melted. Sauté the onion over medium heat until softened. Add the mushrooms and parsley. Sauté 5 minutes longer. Add spinach and continue to sauté until spinach and mushrooms are cooked and moisture has evaporated. Season with salt and pepper to taste. Remove from heat and add salmon cubes and mushroom mixture to the spaghetti.
Wipe out the skillet with a paper towel and melt the remaining butter. When the butter is melted, stir in the flour and whisk to a smooth consistency. Turn off flame, add the heavy cream and stir well to combine. Add it to pasta and toss to coat the spaghetti, the salmon and the vegetables. Adjust seasonings with salt & pepper to taste. Serve immediately.
serves 6 as a main dish or more at a buffet