Pasta with Salmon, Boursin and Mushrooms

serves 2

½ package of Al Dente Fettuccine

6 ounce Salmon Fillet

½ wheel of Boursin Cheese

2 tablespoons of cream

2 cups of mushrooms, any kind

3 tablespoons of olive oil

½ cup of pasta water

Pre-heat oven to 400 degrees.  Sauté mushrooms in an oven-proof pan with 1.5 T. of olive oil until they have a luscious caramel color, season with salt and pepper, remove from pan and set aside.  In the same pan add remaining 1.5 T. of oil and heat on high until just smoking.  Put salmon in flesh side down being careful to tilt the pan away from you. Sear for 2-3 minutes until the salmon has a nice brown crust.  Flip salmon over skin side down and place in oven to finish (approximately 5-7 minutes depending on the thickness of the salmon).  When done, remove from pan and set the fish aside to rest.

Next, bring salted water to a boil.  In the same salmon sauté pan, crumble and add boursin and 2 tablespoons of cream.  Melt together and then set the pan aside.

Ready for the Pasta!  Cook Al Dente Fettuccine of your choice in salted boiling water for 3 minutes.  When pasta is almost cooked, take a ladle of the pasta water and add it to the boursin sauce and mix well.  Gently heat sauce, drain pasta and toss sauce, mushrooms and pasta together.  Arrange fish on top of pasta and enjoy.

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