I have a lovely little fish market down the road from me. I decided I felt like salmon, not knowing what I was gonna do with it. I remembered a recipe I read on Martha Stewart, so off I went with my plan.
I’ll take some fresh wild coho salmon please, and thank you.
So, here are my ingredients. The recipe calls for sour cream, but I would much rather some greek yogurt.
I also decided I wanted to add some shiitake mushrooms.
And a fresh red chilli pepper.
The fennel seed on the salmon goes so well with the fresh and light yogurt, it was a good combo – my sister agrees and she’s a picky eater.
Our empty bowls. It’s nice cooking for my big sis, usually its the other way around. Don’t get used to it, I still milk the fact that I’m the youngest, haha. 
And we followed it up with a walk to the bakery down the road and a chocolate croissant, of course.
Ingredients
- 1 tablespoon fennel seeds
- 1/4 cup minced fresh parsley
- 1 tablespoon light-brown sugar
- Salt and pepper
- 1 one-pound salmon fillet with skin
- 1 pound corkscrew or other short pasta
- 10 ounces spinach, stems trimmed and leaves washed well
- 1/2 cup sour cream (I used Greek yogurt instead)
- 2 to 3 tablespoons fresh lemon juice
- Heat the broiler. Put fennel seeds in a small, self-sealing plastic bag, and crush with a rolling pin. Add parsley, brown sugar, 3/4 teaspoon salt, and 1 teaspoon pepper to the bag, and shake to mix.
- Press the mixture onto the skinless side of the salmon. Broil salmon, skin side down, until it is no longer red in the center, about 8 minutes.
- Flake the fish with a fork. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions until al dente, about 13 minutes. Reserve about 1/2 cup cooking water, and drain pasta. Return it to the warm pot, add spinach, and toss.
- In a bowl, mix together sour cream, lemon juice to taste, 1/2 teaspoon salt, and 2 tablespoons pasta water.
- Put pasta on plates, top with salmon, and drizzle with the sour-cream mixture. Or simply toss pasta and spinach in the pot with the salmon and the sour-cream mixture, adding pasta water as needed, and serve.
