Soy Sauce Salmon & Stir Fry Spaghetti

Again, in an attempt to use up what we already have (I recently discovered how much money we waste on the weekly shop by forgetting what's in the fridge/freezer/cupboards!) I took a chance on this and hoped that it would work out. The silence while John was eating was enough to let me know it was good so I thought I'd share it. The salmon is rich so I thought a nice light pasta to go with it would be perfect.



For 2 servings -

This is what you'll need:

2 salmon fillets
1 red chilli, chopped
4 spring onions, chopped
Handful of cherry tomatoes, cut in half
2 large handfuls of spinach
4 large mushrooms, sliced thinly
100g spaghetti
Dash of soy sauce
Dash of Worcester sauce (Lea&Perrins)
Black pepper
4tbsp olive oil

This is what you do:

1. Cook spaghetti according to instructions on the packet. Add 1tbsp olive oil to prevent pasta from clumping. Drain and set aside.
2. In a non stick pan, add soy sauce, Worcester sauce and 1tbsp olive oil and put on a medium/high heat.
3. Place salmon in the pan skin side down and fry for 5 minutes (adjust time according to the thickness/size of the fillet, but don't worry too much about overcooking/drying - it's cooking in sauce!). Once you turn the fish over, start on the spaghetti.
4. In hot a wok, heat 2tbsp oil and add chilli, spring onions and mushrooms. Stir fry for 2 minutes and add tomatoes and spinach. When spinach has wilted, add spaghetti and stir fry for a further minute or so. If you like, add a small amount of butter at this point.
5. Remove wok and frying pan from heat, add a squueze of lemon juice to the pasta and...
6. Serve and enjoy!