Salmon e Spinach Lemon Fettuccine

Twenty-four hours a day just isn't enough these days. It doesn't matter if it is a weekday or a weekend. Life has become an abundance that has me seeking the grandeurs of mundaneness. I have found myself chasing after time and rushing, rather than savoring the moments. Rather than focusing outward, I will be focusing inward to give myself time and space to throw clays, read, paint, write, cook, mod clothes, color, look after my potted garden, build agenda books, and even clean my home without the feeling of rushing. 

The cooking! After a month or so of chef's block, you know like a writer's block, I have started to test recipes and cook again with gusto. And the dish that unblocked this home chef and had me cooking again with passion is Salmon e Spinach Lemon Fettuccine. 


This fettuccine recipe has evolved several times over the years... First, it started as a simple fettuccine recipe with spinach to serve with filet mignon roast. Salmon came into the picture when I wanted to serve as a main entree with protein. The recipe I'm sharing here has a twist with lemon. 

INGREDIENTS
eight to nine ounces of fresh fettuccine
a half pound of salmon filet with skin
two lemons
one cup of heavy whipping cream
one cup of grated Parmigiano-Reggiano cheese
One bunch of spinach, leaves only
two garlic cloves, diced
sea salt
olive oil

Zest the lemons into a Dutch oven and set it aside. In a baking dish big enough to lay the salmon filet flat, place the filet with its skin facing up. Sprinkle a pinch of sea salt. Add diced garlic. Juice one lemon into the baking dish over the salmon filet. Cover and refrigerate for 20 to 30 minutes.

Cook fettuccine to your preference, lightly coat it with olive oil, and let it cool. I use fresh fettuccine purchased from Whole Foods and they make a world of difference, so highly recommend it. 

Heat a non-stick frying pan, large enough to lay the salmon filet flat, over high heat. Lightly drizzle the pan with olive oil and place the filet with the skin facing down this time. Immediately reduce heat to medium. You can char the skin and let it burn off or keep the skin. Flip twice until cooked. Remove the salmon filet from the frying pan and let it cool until you can safely tear the fish apart to bite sizes. 

Add grated Parmigiano-Reggiano cheese and the heavy whipping cream into the Dutch oven with the zest over medium-high heat. Add spinach and stir until cooked. Reduce heat to medium. Add prepared fettuccine. Stir and mix until the sauce coats the pasta noodles. Add cooked salmon. Stir and mix. Remove from the heat.

Taste. If it tastes like a tad bit of something is missing, then add a pinch or two of sea salt before serving!

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