The wild Sockeye Salmon is a wonderful and rare indulgence in our home. We splurge on salmon only every now and then and when we do the family is happy! It is as if I can see all the nutrients, proteins and omega 3 oils come to life in front of my very eyes as my children seem to hone super powers after a meal like this. Salmon is a great choice when choosing seafood because it not only has great flavor and can be cooked in a variety of ways but it is also rich with Omega-3 fatty acids, making it one of the healthiest fish to eat. The linguine has a Parmesan cream sauce drizzled on it and the spinach was cooked in a hot iron skillet for only a couple of minutes without oil or butter. This is a rich and delicious meal and should definitely be paired with a good bottle of wine. I also served a whole wheat baguette (a post for another time) fresh out of the oven that we pulled apart with our hands - great for picking up the last of the cream sauce. I hope you enjoy.
By the way this is the second post using seafood since the beginning of nu-trio. I am anxious to talk about the issues and our impact as consumers. I don’t want to be preachy so please feel free to proceed to our Earth page if you share an interest on the topics of fish farming, over fishing and our ability to make a difference.
INGREDIENTS – Blackened Sockeye Salmon
6 ounces of linguine
1 bag of baby spinach
2, 5 ounce salmon filets
INGREDIENTS – Parmesan Cream Sauce
¾ stick of butter
8 ounces heavy whipping cream
1 cup grated parmesan cheese
SALMON PREP and STEPS
9. Serve filet on a bed of pasta and spinach, drizzle sauce, garnish with paprika and enjoy!
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