-1/2 pound angel hair pasta
-2 cups boiling water
-2 (4-ounce) skinless salmon fillets, cut into 1-inch cubes
-1/4 cup balsamic vinegar
-2-inch piece peeled ginger
-Salt and pepper to taste
-4 tablespoons olive oil
-2 cloves garlic, chopped
-6 shitake mushrooms, sliced
-3 tablespoons chicken stock
-1 bunch beet tops, chopped
-1 tablespoon butter
In a pot on the stove, bring 2 cups water to a boil for the pasta. Cook pasta to al dente and strain.
In a skillet over medium-high heat, add 1 tablespoon olive oil. Cut the skinless salmon fillets into 1-inch pieces. Sear in the olive oil to desired doneness but for not much longer than 5 minutes.
In a saucepan, heat 1/4 cup balsamic vinegar and ginger. Reduce to a syrup and discard the ginger. This glaze will be used later in the recipe.
In a skillet on the stove over medium-high heat, add 2 tablespoons olive oil. Saute garlic, mushrooms and chicken broth. Cook for 2 minutes. Add the beet tops and let them wilt. Add the salmon chunks, salt and pepper, 2 tablespoons chopped scallions, 1 tablespoon butter and 2 tablespoons of the glaze.
Add the pasta to the skillet with the beet tops and sauce and toss.
To plate: Arrange pasta in a bowl and top with some of the mushrooms and beet tops still in the pan.