Nando's Peri-Peri Pepper Sauces of South Africa. The amounts are flexible so you can adjust to taste (and to the number of mouths you're feeding - this version serves 4). You'll want to use a large cast-iron skillet if possible, otherwise use another heavy and good-quality frying pan.
2 lbs (approx) fresh salmon, skin still attached to 1 side, cut into 4 pieces
1/2 cup olive oil
1 Tbs butter
4 cloves garlic, peeled & crushed
1/2 bottle (approx) Nando's Medium Peri Peri Pepper Sauce
1 8oz package fresh baby spinach
1 1-lb package linguine, cooked according to package & drained
Salt & cracked black pepper, to taste
Shaved Parmesan cheese, to taste
Add enough olive oil, plus the butter, to coat bottom of the frying pan and heat on medium high, stirring to melt the butter and blend with olive oil. Add the garlic and stir-fry until just golden and sizzling. Carefully place the salmon in the pan, skin-side down, and cook over high heat to crisp the skin. Add the remainder of the olive oil, and VERY carefully add the peri peri sauce (it will sizzle and possibly splatter, so be careful!). Use a heat-resistant spatula to carefully turn the salmon over and cook for a few minutes until cooked through, making sure you don't overcook. Use the spatula to carefully remove the salmon from the pan and set aside. Place the cooked linguine plus the spinach into the pan, and toss to combine and coat, allowing the spinach to cook. When the spinach is just wilted, the linguine is ready to serve. Divide among 4 plates and top each with a piece of salmon. Season with salt & cracked black pepper as desired, plus some shaved Parmesan cheese to taste.