Salmon & Creamy Garlic Mushroom

3 TBL Olive oil

Salt and Pepper

2 LB Salmon Filet

1 small Onion sliced

Approx. 4 cups Chicken stock

3 cloves minced Garlic

1 1/2 cups sliced mushrooms

2 cups Milk

1/2 cup Sour cream

1/3 cup Flour

1 1/2 cups shredded white cheese
1/2 shredded Parmasan cheese

2 cups Spinach(chop it up teeny tiny)

8 servings cooked spaghetti noodles, in 1-2 inch pieces

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Heat large skillet on medium-high heat. Rinse fish, pat dry. Salt and pepper both sides of fish. Add Olive oil to pan and then fish. Top fish with onions and tomatos, then pour 2 cups of stock over the top. Let it simmer for about 15 minutes with the lid on. Add mushrooms and garlic on the sides of the fish and stir for a couple of minutes. Add 2 more cups of stock and stir, mix and cut fish into smaller desired size of servings. Replace lid and let it simmer for another 10 minutes, stirring occasionally. You can add more stock to the pan at your discretion if the mushrooms seem to soak up alot of the moisture OR if you would like to have more sauce in the end. Add your *Rue and stir. Bring back to a simmer and turn heat to med-low. As the sauce reaches desired thickness, add cheese stirring until melted. Then add half of your chopped spinach, and cooked noodles stirring to mix and heat through. Salt and Pepper to taste and pour entire contents of pan into serving dish. Garnish with the rest of your chopped spinach and enjoy!

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*Rue

In a bowl mix milk and sour cream with a fork. Mix in flour. Let it sit for 5 minutes. When ready, pour into pan to make a thick and creamy sauce!