New paintings and regular art updates.
Sandwiches, salad, sushi
A bit of everything in the salad. Spring onion, pickled onion, lettuce, tomatoes and cucumber, mayonnaise. Salmon and Shrimp Sushi, with a bit of ginger and wasabi, and a few smoked ham sandwiches. It was tasty,
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
Olive oil
Half a teaspoon of lazy chilli
Dried Basil.
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).
Serve the Salmon/sauce mix on top of the pasta.
I hope it’s nice, spicy and edible?
Make sure you switch the correct oven on!
My salmon in Arribiata sauce is still cold… Half an hour of heating the top oven, while the salmon sat getting slightly warm in the bottom one! Oh my days… I thought I was a bit tired, I even checked the oven was on and could hear the gas, but I can’t bend over very well so I can’t see the flames in the bottom oven… Grr! Oh well I guess I will enjoy it more when it’s done.
While the salmon and courgette with pasta sauce was cooking on the stove the mushrooms with garlic remained still and solid? It was only after ten minutes of stirring them with chopped garlic and olive oil that I realised that the gas hadn’t lit, even though I’d switched it on! Luckily it didn’t take too long to heat them through once I did ignite the gas.
I also added some tiny pasta flower shapes into the sauce to thicken it slightly. It ended up very tasty with the pasta being slightly aldente. It was good to have the mushrooms seperate. I would normally have just thrown them into one pan, but I wanted to seperate the textures and tastes. It was a good meal when I finally switched on the gas ring!
not neat, but tasty..
Ingredients,
About a table spoon of cooking oil,
Salmon fillet (or not for vegetarian)
1/2 aubergine, diced into small cubes,
1 courgette / zucchini, grated finely
1 sweet pepper cut into small squares
1/2 a can of chopped tomatoes
3 cloves garlic, crushed,
Spiral pasta, 2 handfulls
Method
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.
Mallaband-Brown