1 lb. salmon, skin & bones removed, cut into 1" cubes
1 tbsp. Accent
2 tbsp. butter
2 tbsp. olive oil
1 c. green onions
1 c. zucchini, diced
1 c. fresh mushrooms, sliced
1 c. chopped fresh parsley
1/2 c. white wine
1 c. heavy cream
8 oz. spaghetti, cooked according to pkg. direction, well drained
1/2 c. fresh grated Parmesan cheese
Salt to taste
Freshly grated pepper to taste

Sprinkle salmon with Accent. Heat butter and olive oil in a heavy skillet. Saute green onions, zucchini and mushrooms until softened. Add wine, half of parsley and simmer for 1 minute. Add cream and salmon and cook until salmon is opaque and just flakes when tested with a fork. Stir in remaining parsley and season to taste with salt and pepper. Pour over hot spaghetti. Sprinkle with Parmesan cheese and gently toss. Serve with French bread, sour dough or Texas toast.

NOTE: Any firm flesh fish, scallops or shrimp or combination can be substituted. Can use tuna or canned red salmon.