5 Oz Salmon Filet

Garlic Powder

1 Oz Dried Wild Mushroom Assortment.

2/3 cup Peas.

Spinach Fettucini.

3.5 Oz Crumbled Goat Cheese.

3.5 Oz Walnut Basil Pesto.

Grated Parmesan Cheese.

Olive Oil.

Salt.

Pepper.

Reconstitute the mushrooms for at least five minutes in a bowl of water.

Boil the fettucini until it is al dente. While the fettucini is cooking prepare the other ingredients.

Remove the mushrooms from the water. Sauté in olive oil until they start to brown. Add garlic powder. Add the peas and cook until heated through. Set aside.

Coat the salmon in garlic powder and sauté in olive oil until seared on the outside and still raw on the inside (roughly three minutes a side). (Some spots will burn. If you don’t like this don’t coat with garlic powder.) Remove from the heat. Let cool briefly then cube and set aside.

When the fettucini is al dente strain then put it back in the pot. Add the goat cheese and walnut pesto. Add the peas and mushrooms. Stir and let the cheese melt. Add the salmon and let it finish cooking. Season with salt and pepper.

Plate and add grated Parmesan cheese.

Man oh man!

Gregg