Tagliatelle with Grilled Salmon, Portabellini Mushrooms and Baby Spinach
My family really enjoys this dish. It is quick and easy to make and will stretch an expensive piece of fish to feed four people. This method of cooking the pasta and adding a green vegetable near the end is an exciting discovery.
YOU WILL NEED
- 300 g fresh Norwegian Salmon with skin on
- Ina Paarman's Fish Spice
- olive oil
- 200 g Portabellini mushrooms (bigger are better for this recipe)
- 1 t (5 ml) Ina Paarman's Garlic Pepper Seasoning
- 300 g fresh tagliatelle noodles
- boiling water
- ½ packet baby spinach
- 1 t (5 ml) Ina Paarman's Pasta Spice
- lemon zest
- parsley, chopped
Remove the fish from the fridge, season on both sides with Fish Spice and then coat on both sides with olive oil. Leave at room temperature. Preheat a cast iron griddle pan.
Trim the stems of the mushrooms level with the caps and toss with Garlic Pepper Seasoning and about 3 T olive oil. Cook fresh pasta in unsalted boiling water for no more than 4 minutes. Add the spinach to the pasta and cook for another 3 minutes. Drain in a colander and decant the pasta back into the saucepan. Add Pasta Spice and 2-3 T olive oil. Toss lightly.
Cook the salmon, fleshy side down, and the mushrooms, rounded side down, until clearly marked. Turn and cook the other side. Pull the fish apart with 2 forks into small bite-size pieces. Discard the skin. Slice the mushrooms. Gently blend the Salmon chunks and sliced mushrooms with the pasta. Dish pasta into 4 deep warmed plates. Finish with a dash of olive oil or lemon zest and chopped parsley.
Use tuna or chicken breast fillets seasoned with Chicken Spice in place of Fish Spice.
Soft bones are very rich in calcium. Just mash the small ones. Discard the thick skin.