Poached Cod on Cold Noodles with Parsley Wasabe Aioli

Cool poached Cod has such a pure essence, and goes very well with a cool noodle salad.  Offset with a splash of fragrant wasabe and parsley aioli, as a heady flavor accent, this is a fresh cool salad, good for any meal.
1/2 lb spaghetti, cut in half
1 lb fresh cod fillets

Noodle dressing:
2 Tbsp olive oil
2 Tbsp rice vinegar
1/2 tsp dill
black pepper
juice of 1/2 lime

Parsley wasabe aioli:
1 large clove garlic
palmful fresh parsley
2-3 tsp wasabe paste
1/3 cup Greek yogurt
2 Tbsp mayonaisse
2 Tbsp rice vinegar

1 red pepper, diced
1/2 cup shredded carrot
1/4 cup sliced purple onion
5 oz fresh baby spinach leaves (or other favorite greens)

Set a medium pot of water to boiling for the pasta. When boiling, salt generously and add the pasta. Cook until al dente, stirring every once in a while to keep strands from sticking.

Meanwhile, heat about an inch of water in a medium skillet to boiling. When boiling, salt generously and add the cod fillets.

You could add some sliced lemon at this point for added flavor. Turn to a simmer and cover. Cook for about 5 minutes, just until the fish is just cooked through.

When the fish is done, carefully remove to a plate with a slotted spatula. Cod falls to flakes easily, so try to keep the fillets intact as much as possible. Cover fish with plastic wrap, and place plate in the refrigerator to chill the fish down a bit. Make sure fish is covered well as the flavors of the fish can otherwise enter your refrigerator and linger there quite a bit.

When the pasta is cooked, drain. Tip back into cooking pot and fill with cold water. Drain again. Transfer to a mixing bowl (I use the cooking pot) and add the olive oil part of the noodle dressing. Add in the red pepper, carrot and onion and toss well. Place in the refrigerator to chill down a bit, too.

While the fish and pasta chill out, make the wasabe aioli. Drop the clove of garlic into a small food processor. Mince. Then add the parsley and mince again.

Now add the rest of the cream ingredients and process to a creamy consistency.

Depending on the yogurt you use you may need to adjust the consistency to a just-pourable level - you can use milk, water or rice vinegar, to your taste! Transfer to a small bowl.

Finish dressing the pasta by tossing with the vinegar, dill, pepper and lime. Now assemble the salad.

Plate some spinach leaves on each of 4 plates. Top with a generous helping of the cold noodles. Distribute the cod fillets evenly on top of pasta. Drizzle a bit of parsley wasabe cream on top.

Serves 4.