Salmon With Creamy Noodles & Spinach
This dish can be prepared with chicken breasts instead of salmon. Cooking times may vary depending upon the size of the meat.
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INGREDIENTS
Nutrition- 1(8 ounce) package extra wide egg noodles
- 1large orange, zest of
- 3⁄4teaspoon salt
- 3⁄4teaspoon pepper
- 2
- 4salmon fillets, with skin aprox 1-inch thick (8 oz. each) or 4 boneless skinless chicken breasts (6 oz.)
- 3tablespoons olive oil
- 1
- 1cup chicken stock
- 1tablespoon cornstarch
- 1⁄2
- 1(6 ounce) bag Baby Spinach
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DIRECTIONS
- Cook noodles according to package directions.
- Pre-heat broiler.
- Combine zest, salt, pepper and rosemary in a plastic bag, add salmon and press mixture into the salmon to coat.
- Line broiling pan with foil and mist with non-stick cooking spray.
- Place salmon on foil, skin side down.
- Rub salmon fillets with 1 tablespoon oil.
- Broil or grill about 8 minutes or until done.
- In a large skillet, heat 2 tablespoons olive oil, saute scallions and add chicken stock and bring to a boil, then reduce the liquid by half.
- Dissolve cornstarch in 2 tablespoons of water and wisk into the sauce.
- Lower heat and wisk in sour cream and add salmon.
- Do not boil.
- Gently toss drained noodles and spinach together to wilt the spinach.
- Pour sauce over noodles and serve.
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