Blackened Salmon on Linguine

INGREDIENTS – Blackened Sockeye Salmon

Serves two

6 ounces of linguine

1 bag of baby spinach

2, 5 ounce salmon filets

s/p

olive oil

lemon juice

balsamic glaze

INGREDIENTS – Parmesan Cream Sauce

¾ stick of butter

8 ounces heavy whipping cream

1 cup grated parmesan cheese

SALMON PREP and STEPS

1. Marinate the filets in salt, pepper, olive oil, lemon juice and balsamic glaze.  Refrigerate until you are ready to cook.
2. Prep ingredients for cream sauce
3. Cook pasta, toss with a little olive oil, cover and set aside
4. Heat an iron skillet on med-high until the pan begins to smoke.  Pour a small amount of olive oil onto the skillet before you place your filets skin side down and do not touch them for about 90 seconds
5. Flip the fish onto the side with the marinade and then use your spatula to peel the skin from the filet.  It should peel right off. Sprinkle with salt, pepper and a little balsamic glaze.
6. Allow it to cook for approximately 3 minutes before flipping – do not touch the fish while it cooks. Flip and cook for an additional 3 minutes.  Cooking times may vary depending on the thickness of the filet. Take a paring knife to cut a small incision into the thickest part of the filet to determine whether it is cooked enough for your taste. wrap in foil and place in warm oven until you are ready to serve.
7. Wipe iron skillet with a paper towel add spinach to seasoned pan on med-high and toss until wilted. 2-3 minutes. Leave in pan to keep warm but remove from heat.
8. Prepare Parmesan Cream Sauce (cook time is 10-15 minutes):

• melt butter and cream in a sauce pan on med-high
• stir constantly
• cook at a simmer for approx. 6 – 8 minutes until visibly thicker
• add cheese and lower heat
• stir until cheese is melted

9. Serve filet on a bed of pasta and spinach, drizzle sauce, garnish with paprika and enjoy!