3/4 - 1 lb. salmon, skin & bones removed & cut into 1" cubes
Salt & pepper
2 tbsp. butter
2 tbsp. olive oil
1 1/4 c. thinly sliced leeks or green onions
1 c. firmly packed, chopped fresh parsley, divided
3/4 c. dry white wine
8 oz. spaghetti, cooked
Freshly grated Parmesan cheese

Season salmon lightly with salt and pepper. Heat butter and olive oil in heavy skillet. Saute leeks and one-half parsley five minutes or until leeks are softened but not browned. Add wine and continue to cook two minutes. Add salmon, reduce heat and simmer, covered, four to five minutes, or 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 and gently toss. Serve with Parmesan cheese and sourdough bread if desired. Makes four to six servings.