Salmon Poached with Spring Onion on Pasta

Get your dose of omega-3 fatty acids with some sweet spring onions balanced with spicy red chili. Simple. Fresh. Good.
1/2 lb spaghetti
3 spring onions, bulb halved and stems sliced
2 cloves garlic, minced
1/2-inch fresh ginger, minced
1 red chili pepper, sliced
2 cups chicken broth
1/2 cup dry white wine
1/2 reserved pasta cooking water
1 lb skinless salmon fillet, cut into 3-4 pieces
4 cups broccoli flowerets
4-6 lime or lemon wedges

Brink 2-3 quarts of water to a boil in a medium pot. Generously salt the water and add the spaghetti. Cook, stirring often just until al dente.

Meanwhile, heat about a tablespoon olive oil in a large, deep skillet. Add the spring onions, garlic, ginger and red chili, and sauté for about 3-5 minutes.

Add the chicken broth and wine, and bring to a boil. Add the salmon fillets, cover, reduce to a simmer, and cook for about 5 minutes.

Drain the spaghetti when ready, and keep warm.

Add the broccoli to the skillet with the salmon, gently placing around the salmon. Cover and cook another 3-5 minutes, just until the salmon is cooked through and the broccoli is only just crisp-tender. Adjust broth level with reserved pasta cooking water if necessary.

Place a portion of spaghetti in a wide bowl. Top with salmon, onions, broccoli and some of the poaching liquid. Serve with lime or lemon wedges.

Serves 4.