ChefUptothePlate

Food, Nutrition and Cooking


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Pasta me a second helping

Fettucine with Fresh Tomato Sauce and Salmon

12 oz semolina fettucine

2-4 T olive oil

3 large scallions, sliced into small pieces

1 garlic clove, put through a press

2 lbs. fresh tomatoes, cut into bite sized pieces

1 medium sized zucchini cut into small dice

~ 1 1/2-1 tsp hot chili pepper of your choice and to taste

1/4 cup grated Parmigiano Reggiano

8 oz salmon fillet

Heat oil in very large skillet on medium high heat. Add scallions and saute until they start to brown, lower heat to medium and add garlic. After about 30 seconds more add tomatoes in stages so that some of the tomato pieces will retain more of their texture and shape. Add zucchini and hot pepper, s & p to taste. Keep in mind that the salmon will add some saltiness to the dish. After the sauce reaches a slightly thickened consistency, add the cheese and cook about a minute more. Put skillet to the side off the heat and add the salmon fillet, cut into 2-3 pieces. Don’t worry about the salmon skin, it will easily peel off once salmon is cooked.

Meanwhile fill pasta pot and bring to a boil. Add the pasta and cook as package directs. Once pasta is ready, drain it and put the skillet with the sauce back on high heat for about 4 minutes. Peel off any salmon skin and discard, break up the salmon into bite sized pieces, add pasta into sauce, combine and serve.

Serves 4.


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Salmon Fishing

Salmon Salad with a Rainbow of Veggies

1 15 oz can of salmon, drained

1 hard boiled egg

2 ribs of celery

1 large carrot

2 scallions

3 radishes

1/2 ripe avocado

Cut veggies (except avocado) into chunks and process in food processor along with hard boiled egg until finely chopped. Add salmon and avocado and process until desired consistency is reached. Serve on green salad, crackers, bread, whatever.

Makes about 3+ cups

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