Saturday, January 7, 2012

Recipe for Whole Wheat Spaghetti with Sesame Salmon and Spinach

Yield: 2 servings
Time: 25 minutes


  • 8 ounces salmon filet
  • 1 cup white wine or chicken or vegetable broth
  • 4 ounces whole wheat (or whole grain) thin spaghetti pasta
  • 4 cups fresh baby spinach
  • 1 large clove garlic, minced
  • 1 TBSP soy sauce
  • 3 TBSP sesame seeds, plus more for garnish
  • 1 1/2 TBSP sesame oil
  • Salt and pepper


  • Cook pasta per box instructions for al dente.
  • Heat wine or broth over med-high heat.  When simmering, add salmon and cover.  Cook for 5-7 minutes until still slightly translucent in center, just beginning to flake when pressed with spatula.  When cooked, remove from wine/broth and flake into bite sized pieces.  Reserve liquid for serving if needed.
  • While salmon and pasta cook, add sesame oil to skillet over med-high heat.  When hot, add garlic and sesame seeds and cook for 1 minute, being sure not to burn garlic. 
  • Add soy sauce and spinach and wilt for 1-2 minutes, stirring frequently.
  • Drain pasta and add back to pan.  Add spinach, salmon, a pinch of salt and a few grinds of pepper.  
  • Stir and add some reserved wine/broth if needed.
  • Serve sprinkled with additional sesame seeds.