Salmon cream pasta

Here is a recipe for a tasty salmon cream pasta, that is surprisingly not too heavy. Normally the recipe calls for whipping or heavy cream, but milk can be substituted instead for a less heavy cream sauce. This recipe is pretty simple and makes a delightful dish for two (or three). Next time, I would add more spinach and fresh chopped parsley, and maybe throw in some pine nuts.

Ingredients:

• 8 oz salmon fillets
• 8 oz pasta, fettuccine
• 5 oz baby spinach
• 1/2 onion, sliced
• 1 tbsp Parmesan cheese
• 3/4 cup milk
• 1 tbsp minced parsley
• 2 oz cooking wine
• 1 tbsp butter
• 1/2 tsp olive oil
• salt and pepper

Directions:

1. Boil pasta al dente.
2. Heat a large pan with olive oil and butter
3. Add the salmon. Break apart the meat as you cook the salmon. Add the sliced onions and cook for a few minutes.
4. Add sake and spinach to the pan. Stir for a few minutes.
5. Add the milk and half a cup of water. Stir.
6. Add Parmesan cheese. Sprinkle salt and pepper, to taste.
7. Stir in parsley.
8. Combine the creamy salmon with the cooked pasta and serve.