It's a wonderful thing when my husband feels inspired to cook. I mock him all the time that he can't seem to do anything simple when it comes to food, but when he does it's amazing! We had just had the in-laws over and Mark, Stuart's dad, noticed my container garden out back. I had some spinach that was ready to go, but I hadn't realized it. Stuart and I created a recipe on the fly to use it up, and it turned out AMAZING! My only suggestion would be to have about 3 times more spinach.
Salmon Spinach Linguini
a bunch of spinach
1 cup shredded parmesan
3 cloves garlic
2 Tbsp butter
white wine
1 salmon fillet
1/2 package linguini
1/3 cup pine nuts
olive oil
salt and pepper to taste
Before you do anything else, you need to pan sear your salmon. Melt the butter in a medium hot pan, and sear the salmon on both sides until it's cooked all the way through. It should brown nicely. Set it aside on a small plate. It'll be room temp when you eat, but it's still fabulous.
Put your pasta into salted boiling water according to the package directions. While the pasta is cooking, toast your pine nuts in a dry pan (you can see them above), and saute your chopped garlic. Stuart cooked the garlic in the same pan and same butter as the salmon until it had just started to brown. It was golden and delicious, but not like the apple. (True foodies will get that one.)
Right before your pasta is done, stir all the spinach into the pasta water. This will wilt the spinach, and if you've salted the water, it will season the spinach as well. Strain the pasta/spinach combo, and return the pasta directly to the pot. IMMEDIATELY add your shredded parmesan and drizzle on some olive oil. Stuart used a micro plane so it was extra fine and melted perfectly. Also stir in the butter and garlic. Plate your pasta in a pretty little bowl, top with half the salmon fillet, and sprinkle on the pine nuts. Voila! An amazingly simple, healthy dinner.
.....what did we do with the wine, you ask? Yeah...we drank that.
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