spaghetti.rucula.e.salmone

What to do when you have just enough for one, but two at the table? Pasta!

We had the equivalent of one portion of uncooked leftover salmon from this weekend's tzatziki.salmon dinner, and tonight I was looking for a quick and easy dinner where I could use the leftover salmon and most importantly stretch it for two. I decided to make spaghetti in a cream sauce (stretching tip: if you want to create the illusion of quantity, slice or cut what needs to be 'stretched' into smaller pieces).

I have never been a fan of cream sauces, I am the girl who goes for the spicy puttanesca or frutti di mare. Cream sauces are usually a little too bland, a little too heavy and a little too white for me. But if paired with something like rucula (aka 'arugula, roquette, or rocket') to break the 'white ride' I'm all in. I also have a husband and a sister who love white sauces. So tonight I met them halfway with this dish, composed of spaghetti, salmon, rucula and a simple white sauce. Seasoned lightly with salt, pepper and lemon zest. And finished with soft shredded cantal cheese.

So here it goes, a middle of the week eat-your-dinner treat: spaghetti.rucula.e.salmone ...

R E C I P E

400gr uncooked spaghetti

* this is a 'medium' portion, I use a little less than half a pack for two

1 clove of garlic - mashed

1 teaspoon of olive oil

1 salmon fillet (100gr) - lightly seasoned with salt and pepper

1 tablespoon of flour

1/2 cup of milk + 1/4 cup of water

1/4 teaspoon lemon zest

1/4 cup shredded cantal cheese

1 1/2 cups of fresh arugula

salt and pepper

Season the salmon with salt, pepper, and garlic. Cook over very high heat, with the olive oil, for two minutes on each side (or until you get a slight crust). Remove from the pan and set aside to cool. Return the pan to the stove. Add the flour, and mix with the remaining oil. Add the milk and water and stir until it reaches boiling point. This is when it will start to get thicker. Once it has thickened (it won't be too thick, but you will notice a change in texture) season with salt, pepper and lemon zest. Set aside. Slice the salmon. Cook the pasta as you normally would. Drain. Add the sauce, the cheese, and season with more salt. Fold carefully to coat the pasta with the sauce. Fold in the arugula right before you serve it.

* I am happy to report that both the 'cream team' and 'not-so much team' loved this dish!

** Come back tomorrow for the nutrition facts.

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