Leftover salmon is too delicious (and expensive) to waste, so I experimented with this recipe one day when I’d made more salmon than we could eat. This will also work with canned salmon. This quick-to-cook meal is done in just about the time it takes to make the pasta.
Pasta with Salmon and Tomatoes
Makes 4 servings
8 oz. cooked salmon (I like to use this simple salmon recipe from the Catholic Foodie)
4 large cloves garlic
1 TBL olive oil
1/2 tsp salt
1/4 tsp crushed red pepper (or to taste)
1/2 tsp dried basil or 1 TBL finely-chopped fresh basil leaves
14-oz. can diced tomatoes (with juice)
Flake cooked salmon and set aside, allowing it to come to room temperature.
Mince garlic. Sauté a couple of minutes in olive oil until it becomes aromatic. Stir in salt, crushed red pepper, and basil and cook a few minutes more. Add diced tomatoes and stir gently. Cook over low heat, stirring occasionally, until pasta is done.
To serve: Sprinkle salmon over bowls of cooked pasta. Top with tomato sauce. Toss gently before eating.
Copyright 2018 Barb Szyszkiewicz, OFS