Pick the salmon bones and skin out, but try to leave big chunks.
Get a pot of whole wheat pasta going.
Sautee 2 green onions and 1 clove chopped garlic in PAm or Olive Oil until translucent (about 3-4 minutes)
Add 1 cup of canned diced tomatoes and 1/2 small can of black olives, and a cup of frozen spinach. I add thyme or dill, depending on what I feel like, and salt and pepper. Stir. Continue to heat through on medium-high heat.
Add salmon and shake pot or stir to settle it in, trying not to break up large chunks of salmon.
Add about 4 cups of cooked pasta (I like Fettucine! I also set aside the left over and add chicken to that for my next day's lunch) to the pot, stir once or twice, again being careful not to break up your chunks (I like big hunks O' salmon).
Serve. I like a slightly stronger white wine, like Chardonnay, because of the onions and garlic and salmon. Makes 3-4 servings.
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