Creamy Spinach & BC Sockeye Salmon PastaPrint Print Without Images
As soon as I leave the market every day, I am on the run.
If one of my three little charming children isn’t playing baseball (I am banking on big dollars
in the Major Leagues, preferably with the Yankees, but no pressure boys), we are on our way to dance, or more, and more, and more baseball. When the opportunity strikes for me to gaze dozily at my phone’s Facebook or Pinterest page, it is always either that next awesome recipe that the entire family will happily eat that I am on the hunt for, or ……photos of my family on what feels like the other side of the world. My two gorgeous nieces live in Auckland with my far away brother and sister in law. I have only met my oldest niece once and am sad to say I have not had the good fortune of a happy snuggle with baby Ava quite yet. My Mom and Dad have made the journey a couple times of year, and this time, I received a big treat from my sister in law. Her favourite cook books by Top Chef Finalist NZ, Chelsea Winter, made the long plane ride home
with my folks and I have been had my nose firmly buried in both books ever since, lost in their pages as if they were the latest Jeanette Walls, or Gillian Flynn fiction novels that I love so much.
So as I combed through I discovered this delicious pasta dish,
and I knew that it would please the entire family’s palate. I especially love recipes that include all ingredients that are right outside my office door, including BC Sockeye Salmon that is not in the least bit wasted in the fresh creamy ingredients that are all eventually topped by something that Miss Winter refers to as lemon cheeks?
When you find out where a lemon’s cheeks are, let me know!
- 1½ cups chopped spinach or baby spinach leaves
- 1 x 400g packet fresh fettuccine
- 2 tbsp butter
- 3 large cloves garlic, chopped
- 1 tbsp plain flour
- ½ cup good-quality white wine
- 1 cup cream
- zest of 1 lemon
- 500g salmon fillet, skinned and boned, chopped into bitesized pieces
- ½ cup freshly grated parmesan
- salt and freshly cracked black pepper
- 1 tbsp chopped fresh dill
- 5–6 fresh basil leaves, chopped roughly
- chopped fresh parsley leaves to garnish
- extra parmesan to garnish
- lemon cheeks or wedges to serve
Blanch the spinach in boiling water, then refresh in cold water.Squeeze out the excess moisture and set aside.
Bring a saucepan of salted water to the boil and cook the pasta according to the packet instructions. Drain and set aside until needed.Melt the butter in a frying pan over a medium heat and sauté the garlic for 3–4 minutes.Add the flour and cook for another 4–5 minutes.
Add the wine slowly, whisking while you add it
to avoid lumps forming.
Add the cream, lemon zest, salmon, blanched spinach and parmesan.
Simmer for 5 minutes until the sauce has thickened and the salmon is cooked through. Taste and season with salt and pepper.
Stir through the dill and basil. Toss through the cooked pasta and garnish with parsley, extra parmesan and lemon cheeks.