Salmon on a bed of Creamed Spinach and Small Shells
This is a very fast, and very easy low calorie salmon preparation that is light, bright, colorful and flavorful. I have served it to guests with great success. The only limitation is having a steamer large enough to accomodate as many pieces of fish as the guest list requires. Picture a bowl of pasta shells with a large stripe of creamed spinach crossed by a steamed salmon filet.
James Speed Hensinger
(Ingredients are per person)
Salted water for pasta
1 9oz. pkg. Frozen Creamed Spinach per person (defrosted) (actually 6 oz. of a 9 oz. package)
1/2 tsp. Garlic, finely pureed or pressed (reserve 1/8 tsp. for garnish)
1/4 tsp. Nutmeg, freshly grated
1/8 tsp. Tarragon, dried
1/8 tsp. Red Chili Flakes, dried (freshly ground in a mortar & pestle)
1/4 tsp. Lemon Zest
1/8 tsp. Black Pepper (freshly ground)
1/8 cup Parmesian Cheese, grated
3 oz. Pasta, Small Shells (dried)
4 oz. Salmon Filet
1/8 tsp. Garlic, finely pureed or pressed
1/4 tsp Chili Sesame Oil
Defrost spinach in microwave (gently).
Heat water and add salt. Add pasta, and cook to al dente.
Meanwhile, combine first eight ingredients in covered microwave safe cooking dish.
Heat water for steaming fish filet(s).
Start steaming fish and microwaving spinach mixture after pasta has cooked for five minutes.
Steam fish for no more than five minutes.
Meanwhile microwave spinach mixture until hot.
Serve pasta topped with spinach mixture, and top with salmon filet.
Garnish the salmon with a squeeze of lemon juice and a dribble of Chili Seasame Oil and dabs of garlic.