I decided to cook some salmon and I usually use a tomato pasta sauce and cook fuselli pasta. This time I made my own sauce from scratch. I don’t know if its the right thing because I’m not a chef, I just cook.
Recipe (serves two)
Two salmon fillets
1 or 2 cloves of garlic
1 large flat mushroom
A handful of green olives, de-stoned
Half a tin of tomatoes
Half a teaspoon of lazy chilli
Method (how I did it)
Crush the garlic cloves and fry gently in the olive oil (other oils could be used)
Put a pan of water on to boil for the pasta
Once the garlic is softened I placed the salmon skin side down in the pan. You can skin it first if you don’t like it.
Chop the olives into small pieces and add to the frying pan with the chilli.
If the saucepan of water is boiling add the pasta (a couple of handfuls) and lower to a fast simmer.
Slice the mushroom in thin pieces and add to the frying pan. Make sure all the pieces of veg and salmon are turned frequently so they don’t burn and stick on the pan.
Add half a tin of peeled plum tomatoes or chopped tomatoes.
Sprinkle in some basil to taste (not too much).
Then get some fresh cherry tomatoes and add them to the pan. Turning all the ingredients and cooking long enough to soften the fresh tomatoes. The salmon should be cooked through but not overcooked.
Drain the pasta. Add salt and pepper to taste (I didn’t bother) I like my pasta slightly Al dente (a bit chewy).
Heat the oil in the pan, add the aubergine cubes, add the sweet pepper pieces, brown gently then add the grated courgette. Add the tinned tomatoes, mix and cook for a few minutes. Add the crushed garlic and the salmon on top of the mix, cook for a few minutes then turn the fish over. Lower the heat from medium low to low and gently simmer for about 5 minutes.
In the meantime put two handfuls of pasta (I had multi coloured spiral pasta in) with boiling water and cook on a medium heat till softened.
Drain and then add the pasta to the other pan. Serve the fish on top of the pasta and vegetables.
(I grate the courgette because it cooks quicker and makes the sauce feel thicker). You could add a squeeze of lemon juice.
I had a bag of sprouts in the fridge, they needed using up. What to do? I took a mixture of leftovers and cooked something ‘not bad but interesting’ according to my hubby.
First I used up half a small onion. I chopped it up and cooked it in a small amount of butter and olive oil. I added some garlic granuals, dried chives, and dried basil.
I then added sprouts that I had cut the base off, took off the outer leaves and then cut them into quarters. I added some water to the mixture up to the level of the sprouts in the pan and let it gently simmer.
I cut up two large tomatoes that were getting wrinkly and were just past their best before date.
I carried on simmering it to soften the vegetables.
While I was doing this I put on a small amount of penne pasta in some boiling water. I cooked that until it was Al dente (still slightly firm)
As the sprouts were softening I added half a jar of tomato pasta sauce that I’d saved from last night.
If you want to leave it there you can. That would be a vegetarian option. But I had some mini frankfurters to use up, so I cut them into small pieces and added them to the mix. Once they had heated through I tasted the food. It was quite ‘sprouty’ so I took a small piece of cheddar cheese, about a thumb sized piece for each of us and melted it into the mixture. I added a little salt to taste and then drained the pasta and added it to the mix.
Cooking time, about twenty minutes in total.
Don’t know the cost, but not much.
Half a small onion. About two big handfuls of sprouts. Two large tomatoes. Half a jar of tomato pasta sauce. A handful of mini frankfurters. A small amount of mild cheddar cheese. A couple of handfuls of pasta.