Salmon Pasta with Portabella Mushrooms, Spinach and Boursin Cheese Sauce A creamy pasta that includes grilled salmon, portabella mushrooms, spinach, red onions and tangy Boursin cheese. I use two packages of Boursin cheese for maximum flavor but this can be created with just one package since it can be expensive in some stores. (Hint: Find Boursin cheese at Sam's Club, Costco or SuperTarget to save over most grocery store prices.) Ingredients:   8 oz. salmon filet   3 tbl. olive oil   6 oz. portabella mushrooms, sliced   ½ cup red onion, chopped   2 tsp. garlic-pepper seasoning   1 tsp. Italian seasoning   6 oz. baby spinach leaves   1 cup cream   16 oz. Boursin cheese   ½ cup pasta water   8 oz. favorite pasta, cooked Instructions: Rub olive oil on salmon and season with 1 tsp. salt, 1 tsp. lemon-pepper seasoning, ½ tsp. garlic-pepper seasoning, and ¼ tsp. Old Bay seasoning. Cook on grill to desired doneness. Allow to cool slightly and cut into bite-sized chuncks. Heat olive oil over high heat. When hot, add portabella mushroom slices. Carefully space mushrooms so many lay flat on bottom of pan. Allow to cook over high heat for 5 minutes to carmelize. Turn mushrooms and add red onion. Season with garlic-pepper seasoning and Italian seasoning. Add pasta water and stir to remove anything that may be sticking to the bottom of the pan. (If you are using a good non-stick pan there might not be anything to remove but add the water anyway.) Add cream and reduce heat to medium. Allow cream to come to a boil and cook for 1 minute. Add 8 oz. Boursin cheese (½ the total amount for the recipe.) Stir in spinach and salmon. Pour over cooked pasta and toss to coat. Serves: 4 Return to Fish and Seafood Entree Index
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