2tbspParsley, checked and chopped, or 2 frozen cubes
1cupFrozen Peas or Spinach
Kosher Salt (for taste)
Ground Black Pepper, to taste
1tspFlour
1cupHeavy Cream
For the Pasta:
1
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.
For the Sauce:
2
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 to 4 Minutes.
3
Remove the cubes and set aside. Fish will continue to cook from residual heat. In the same skillet, heat 2 tablespoons butter until melted. Saute the onion over medium heat until softened.
4
Add parsley, spinach or peas and continue to sauté until spinach is cooked and moisture has evaporated. Season with salt and pepper to taste. Remove from heat and add salmon cubes and spinach mixture to the spaghetti.
5
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.
6
Serve immediately.
Serve as a main dish or more at a buffet.
Ingredients
4-5 Salmon Fillets, skinless (and cut in cubes)
2tbspCanola Oil, divided
1lbSpaghetti
4tbspButter, divided
1Medium Onion, diced
2tbspParsley, checked and chopped, or 2 frozen cubes
1cupFrozen Peas or Spinach
Kosher Salt (for taste)
Ground Black Pepper, to taste
1tspFlour
1cupHeavy Cream
Directions
For the Pasta:
1
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.
For the Sauce:
2
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 to 4 Minutes.
3
Remove the cubes and set aside. Fish will continue to cook from residual heat. In the same skillet, heat 2 tablespoons butter until melted. Saute the onion over medium heat until softened.
4
Add parsley, spinach or peas and continue to sauté until spinach is cooked and moisture has evaporated. Season with salt and pepper to taste. Remove from heat and add salmon cubes and spinach mixture to the spaghetti.
5
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.
