Name: Fettuccine with Salmon, Spinach, and Cream
Yield: Serves 2
Ingredients: 4 to 6 ounces boneless salmon fillet, cut into 1-inch cubes; ¾ cup heavy cream; 4 cups trimmed spinach leaves, well washed and cut into ½-inch strips; Salt; ⅓ pound fresh fettuccine; 2 tablespoons pine nuts, toasted; 2 teaspoons grated lemon zest, covered with 1 tablespoon fresh lemon juice; freshly ground pepper

Preparation info

Serves
2

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

Want a little fish but not too much? Here’s one way to eat royally but keep the costs down. Not on a budget? This pasta can also be prepared with scallops or crabmeat.

Ingredients

Salt
4 to 6 ounces boneless salmon fillet, cut into 1-inch cubes
¾ cup heavy cream

Method

Procedure

Bring a large pot of salted water to a boil for the pasta.

Sprinkle the salmon with salt. Heat the cream in a deep sauté pan or skillet. Add the salmon, and poach 1 minute. Add the spinach and stir well to wilt. Add the lemon zest and juice, and salt and pepper to taste, and continue cooking until the salmon is just slightly underdone in the center and the cream has