Ingredients
1 ½ lb salmon fillet
1 lb linguine
¼ cup extra virgin olive oil
6 cloves garlic, minced
1 10-ounce bag of fresh baby spinach leaves, washed
½ lb or 3 cups match-stick size shredded carrots (see note)
2 cups freshly shredded Asiago cheese
Maldon sea salt to taste (Kosher salt may be a substitute)
Coarsely ground black pepper
Preparation
Sprinkle salmon fillet with salt, pepper and a little water, and broil or sear 10 minutes or until just done. Cool slightly and remove skin.
Cook linguine in 6-8-quart pot of boiling salted water according to package instructions until al dente, then drain in colander and return to pot.
while linguine is boiling, heat oil in large skillet. Add garlic and sauté until just golden.
Add spinach and 2 Tbs.water. Cover briefly and saute until spinach wilts.
Remove skillet from heat. Add cooked salmon to skillet, flaking into bite size pieces. Add shredded carrots, stirring into salmon and spinach mixture.
Return skillet to stove, on medium heat. Cover briefly until carrots soften, 3-5 minutes.
Add cooked salmon/vegetable mixture and 1 ½ cups shredded Wisconsin Asiago cheese to linguine and toss well.
Season to taste with Maldon sea salt and coarsely ground pepper.
Serve immediately, with remaining cheese on the side.
