First of all, full disclosure, I cook for fun. I do not have to do the amazing feat of feeding people on a day in day out basis. In fact, I'm not sure I could or if I did I would have no energy for anything remotely creative wrt cooking. Terri and I both cook and we don't have human children.
Just for fun today I was standing in the grocery store and was pondering lunch and my imagination got carried away and found myself dreaming up something that was a dinner not a lunch (for lunch I think I just had something simple like take out chicken wings and a salad.
So first I picked up some salad stuff and grabbed an onion and a head of garlic, then wandered past the meats but was still in lunch mode and thought that was too much trouble, but then I took a right into the canned/packaged fish/chicken and a small package of Wild Caught Salmon called out to me.While holding it I imagined onions, garlic, tomatoes, and capers all simmering with the salmon over a nice pasta.
The trick is remembering what you did. I'm not sure I have it all yet.
Salmon, Tomatoes and Klamata Olives over Pasta
1/2 small white onion chopped (could have used more)
2 cloves garlic smashed and chopped (could have used more)
1 3 oz pkg Chicken of the Sea Wild Caught Smoked Salmon
1 16 oz can diced tomatoes
some water (approx 4 oz)
pinch of coriander powder
some dried basil (1 tsp?)
some dried oregano (1/2 tsp?)
5-6 klamata olives pitted and chopped - pit them like you smash the garlic - press down with the side of a knife the olive will separate from the pit.
red wine vinegar - I have no idea the amount, try 5 seconds of sounding like the Muppet Swedish Chef while shaking the bottle over the pan
What I wished I had
capers - forgot to buy them
and of course pasta - I used thin spaghetti but penne or bow tie would be nice
saute onion and garlic in olive oil till soft and delicious smelling, add salmon and let it heat through for a minute or so (it's already cooked). [Right around here put the pasta water on to boil] Add tomatoes and water (optional) bring to boil then as sauce reduces, add salt pepper, coriander powder, basil, oregano (and whatever herbs strike your fancy) reduce heat, [you should have the pasta in the water by now] let cook till sauce is further reduced and then add olives and sprinkle liberally with red wine vinegar, let cook for another few (I dunno 3-5?) minutes until it looks and tastes right.
Optional: Serve with salad and a baguette.
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