Wild Salmon Spaghetti Mornay

This spaghetti is absolutely AMAZING. It's got a creamy sauce scented with lemon and garlic.

Ingredients:
Spaghetti, cooked according to package directions minus 1 minute (al dente)
Cream, enough to coat spaghetti
Parmesan cheese, shredded
Lemon, zest and juice
Garlic, minced
Wild salmon

Method:
1. Sear the salmon on both sides until barely cooked.
2. Meanwhile, saute the minced garlic in a small amount of olive oil.
3. Once the garlic just begins to brown, pour the cream into the pan.
4. Add the parmesan cheese and stir it in to make sure that it doesn't stick to the bottom of your pan.
5. Add the lemon juice and zest.
6. At this point, taste the sauce to see how much seasoning or adjustments it needs. If it's too sour, add a little more cream. If it doesn't have enough "zing", add a little more lemon juice or zest. Salt and pepper as needed. It makes sense for the sauce to be a little bit on the salty side, as it will be coating the spaghetti.
7. Mix the sauce with the cooked pasta and add the cooked salmon.
8. I like to break up the salmon with my tongs a little bit into the pasta.
9. Plate and top with a little extra parmesan and perhaps some parsley for garnish.