Tomato Linguine with Salmon
1/2 pound salmon fillets or steaks
salt and pepper
2 tablespoons vegetable oil
2 tablespoons butter
5 green onions, thinly sliced
2 tablespoons finely chopped fresh parsley
1 tablespoon lemon juice
3/4 pound tomato linguine
1/2 cup coarsely chopped watercress
Cut salmon into bite-sized pieces (remove skin and bones if using salmon steaks). Season with salt and pepper to taste.
In large skillet, heat oil over medium heat; add salmon and cook for about 3 minutes or until opaque. Remove with slotted spoon to warm plate.
Add butter to skillet, then onions and parsley; cook for 1 minute. Stir in lemon juice; return salmon to skillet and cook for 1 minute or until heated through.
Meanwhile, in large pot of boiling salted water, cook linguine until al dente (tender, but firm) and drain. Add linguine and watercress to skillet; toss gently to coat linguine. Season with salt and a coarse grinding of pepper to taste.