Serves 4
1 pound salmon filéts
2 – 3 lemons, juiced
2 – 3 garlic cloves, pressed
1 tablespoon honey
1 pinch cinnamon
1 pinch nutmeg
1 pinch cardamom
3 ounces butter
2 – 3 tomatoes, about ½ pound, chopped
1/4 cup whipping cream
1 tablespoon honey
1 tablespoon white balsamic vinegar
½ tablespoon EVOO
Parmesan cheese, grated
Mix the lemon juice, garlic, honey, and the spices. Let the salmon marinate in the brine for a while or two.
Remove the salmon from marinade and bake in 300 F for 20 minutes.
Save the marinade and set aside.
In the meantime, cook the spaghetti.
Pour just enough of the marinade, along with the olive oil, over the drained pasta to keep it shiny and moist, but not wet.
In a medium pot, melt the butter. Pour in the tomatoes, cream, honey, and vinegar.
When the salmon is ready, fork it apart into small pieces and mix into the sauce.
Warm the sauce thoroughly. Serve the spaghetti with the sauce and the cheese.