42 minutes ago
Thursday, February 27, 2014
I cut this recipe out of Prevention Magazine about 20 years ago while waiting in a dentist's office.
Go figure, you have to get your teeth cleaned to find such a great recipe.
The title of the article was "Weight Loss".
Well, I haven't lost any weight after eating this dish, but it is simple, healthy and FANTASTIC!
I used to make this with freshly bought salmon, however, I had cooked salmon leftover from dinner and decided this was the perfect recipe for the leftover fish instead.
It may sound like a strange combination, but it works. It's delicious.
Try it, you'll like it.
Pasta with Salmon & Tomatoes:
4 oz. of pasta (I like farfalle)
1 tbsp capers
4 cloves garlic, chopped
3/4 lb. of fresh salmon filet, cut into chunks (or cooked leftover salmon)
1 cup of cherry or grape tomatoes, cut in half
1/2-3/4 cup of dry white wine (I use Pinot Grigio)
fresh arugula or basil leaves
Start the pasta.
While the pasta is cooking, make the sauce.
In a large, deep skillet, heat the garlic and tomatoes in olive oil for one minute only, just until fragrant.
Add in the white wine on high heat and cook this sauce for 5 minutes.
If using fresh salmon, place the pieces of salmon in the sauce and cook for 4 minutes.
If using leftover salmon, then add in with the pasta at the end.
Drain the pasta and add to the skillet. Mix the pasta, salmon and sauce until coated.
Toss in fresh arugula or basil leaves at the last second.
I feel thinner already!