Pasta And Salmon - {Pasta E Salmone}

Recipe Ingredients

1 3/4 lbs	794g / 28oz	Salmon fillet in one piece
1 lb	454g / 16oz	Bay leaf (large)
2 teaspoons	10ml	Fine sea salt
4 tablespoons	60ml	Butter
4 tablespoons	60ml	Shallots - minced (large)
1		Bag fresh spinach - (10 oz) - cooked, squeezed
		Dry, and finely chopped
1 1/2 cups	355ml	Heavy cream
1 tablespoon	15ml	Grated lemon zest
1 lb	454g / 16oz	Fettuccine

Recipe Instructions

Place the salmon fillet skin-side down on the rack of a fish poacher and set aside. Fill the poacher with enough water to come halfway up the sides, add the bay leaf and 1 teaspoon of the salt, and bring to a simmer. Lower the rack into the poacher, submerging the salmon. Cover and poach the salmon until the fish easily flakes with a fork and registers 175 to 185 degrees on an instant-read thermometer, 8 to 10 minutes.

Carefully lift the poaching rack out of the poacher, draining the salmon well. When the salmon is cool enough to handle, remove and discard the skin. Cut the salmon into 1-inch chunks.

In a large skillet, melt the butter. Add the shallots and cook until they are very soft. Add the spinach and cook for 2 minutes. Stir in the heavy cream, lemon zest, and the remaining 1 teaspoon salt, and bring to a simmer. Add the salmon, mixing carefully. Remove from the heat and cover to keep warm.

Meanwhile, bring 6 quarts of salted water to a boil in a large pot. Add the fettuccine and cook until al dente. Drain and place on a large platter.

Pour the salmon sauce over the fettuccine and gently toss. Serve immediately.

This recipe yields 6 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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