| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 4 | oz | Dried Italian spaghetti; (up to 6) |
| 1/3 | lb | Fresh salmon filet |
| 1 | tb | Olive oil; (up to 2) |
| 1 | Cloves garlic; pressed, (up to 2) | |
| 1 | c | Chopped onion |
| 1 | c | Chopped red bell pepper |
| 1 | Finely chopped hot green chile | |
| 1/2 | c | Dry white wine |
| 1 | tb | Lemon juice |
| 1 | tb | Chopped fresh parsley |
| Fine sea salt | ||
| Freshly ground pepper | ||
| Grated parmesan cheese |
INSTRUCTIONS
Heat water in a big pot for the spaghetti. Skin and check salmon filet for bones. Cut into bite-sized chunks. Heat oil in a non-stick skillet. Lightly saute garlic, onion, bell pepper, and hot green chile until onion is translucent. Add salmon and wine. Cover skillet and lower heat to a simmer. Cook five minutes, or until salmon is cooked through. Cook spaghetti in boiling salted water until al dente. Lift spaghetti from the pot with a pasta fork and allow to drain briefly over the pot. Transfer cooked spaghetti to the skillet with the salmon. Toss lightly, sprinkle with lemon juice and chopped parsley. Serve with grated parmesan cheese. Posted to EAT-L Digest by Jo McGinnis <jmcgin@AZSTARNET.COM> on Feb 15, 1998
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