I outdid myself today!
Thanks go to Martha Stewart for the directions on how to prepare the fish, and to another recipe I found online for the rest of this delicious dinner.
3 salmon fillets (about 1 lb)
1 tbls fennel seeds
1 tbls light-brown sugar
1 small yellow onion
2 to 3 tablespoons butter
drop of olive oil
1.5 cup heavy cream
1 teaspoon Dijon mustard
8 ounces pasta penne, cooked and drained
3 to 4 cups fresh chopped spinach
salt and pepper to taste
1. Heat the broiler. Put fennel seeds in a small, self-sealing plastic bag, and crush with a rolling pin. Add brown sugar, 3/4 teaspoon salt, and 1 teaspoon pepper to the bag, and shake to mix.
2. 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.
3. Flake the fish with a fork. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions.
4. In a large skillet, saute onion in butter and olive oil until tender. Add cream and mustard; cook over medium heat for 2 minutes or until slightly thickened. Add spinach and cook till spinach is wilted. Stir in salmon. Season with salt and pepper to taste; heat thoroughly.