Here’s an easy and healthy pasta dish!
Ingredients: 1/3 pound pasta (dry), canola oil and rice vinegar (equal parts, 2-3 T. each), 1/4 medium head of green cabbage (shredded), 1 1/2 t. fennel seeds, ~1/2 pound boneless salmon pieces (fresh), salt and black pepper, splash of Pastis or some other anise-flavored liquor (optional).
I used Mrs. Miller’s brand Old Fashioned Extra Wide Homemade Noodles and fresh salmon pieces painstakingly trimmed from fin and bone pieces ($1.49/lb.) that I bought to (simultaneously) make fish stock for soup.
Prepare the pasta as directed. When the pasta has perhaps 5 minutes left, lightly sauté cabbage in vinegar and oil (and Pastis) in pan over medium high heat, i.e., tender but not completely limp. Add fennel and stir in raw salmon so it cooks slightly. Add black pepper and salt; mix in drained hot pasta, stir lightly and remove from heat when salmon is cooked to your liking. I served this topped this with a dollop of sour cream and sprinkle of dried dill.
Adapted from this recipe: Salmon Fettuccine Cabbage