Here's a great recipe for when you want to get something on the table quickly but you want to stay on the healthier side of things. In under thirty minutes you can put this dish together, serve it, and be ready to receive the accolades that will surely be sent your way!
We are doing pretty well with our goal of eating fish once or twice a week. I've found some frozen sockeye salmon that is really good. Flash frozen on the boat when it's caught, I can't imagine much fresher unless you catch it yourself. I'm keeping a bag in the freezer so I have no excuse not to get those good-for-you omega fatty acids in our weekly diet.
Mr. ELEB and I both love spinach but if you don't you could substitute another green, leafy veg or even some asparagus, broccoli, or peas. It's worth paying for some good quality whole wheat or whole grain pasta.
Yield: 2 servings
Time: 25 minutes
- 8 ounces salmon filet
- 1 cup white wine or chicken or vegetable broth
- 4 ounces whole wheat (or whole grain) thin spaghetti pasta
- 4 cups fresh baby spinach
- 1 large clove garlic, minced
- 1 TBSP soy sauce
- 3 TBSP sesame seeds, plus more for garnish
- 1 1/2 TBSP sesame oil
- Salt and pepper
- Cook pasta per box instructions for al dente.
- Heat wine or broth over med-high heat. When simmering, add salmon and cover. Cook for 5-7 minutes until still slightly translucent in center, just beginning to flake when pressed with spatula. When cooked, remove from wine/broth and flake into bite sized pieces. Reserve liquid for serving if needed.
- While salmon and pasta cook, add sesame oil to skillet over med-high heat. When hot, add garlic and sesame seeds and cook for 1 minute, being sure not to burn garlic.
- Add soy sauce and spinach and wilt for 1-2 minutes, stirring frequently.
- Drain pasta and add back to pan. Add spinach, salmon, a pinch of salt and a few grinds of pepper.
- Stir and add some reserved wine/broth if needed.
- Serve sprinkled with additional sesame seeds.
This has lovely soft Asian flavors, which we both love. Hope you do too!
Adapted from this Mark Bittman recipe
Here are a few more of our favorite salmon recipes:
|Lemony Salmon and Dill Toss|
|Poached Eggs with Spinach, Salmon and Roasted Red Peppers|