Bring the hostages home.
Salmon and Roasted Vegetable Pasta
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I made a delicious Roasted Salmon and Vegetable dinner. I had just a bit left over, not enough for a meal—but it was so delicious, what was I to do? Add a bit of pasta and transform leftovers into a new meal! You can use this method for a variety of leftovers, adding pasta or another grain. This works especially well for roasted vegetables, fish, poultry or beef. Transforming leftovers makes us feel as if we are eating a new dish, not a reheating of the remnants of a past meal, which some people just do not like. You may use leftovers as I did or make as a new dish. Use as much salmon, vegetables or pasta as you like. Anyway you make it, the meal is wonderful meal, healthy and economical.
A great dessert for this meal is Brownie à la mode!
Salmon and Roasted Vegetable Pasta
Serves 2-3
¼ pound salmon filet, skin on
1 to 1 ½ pounds roasted vegetables, such as carrots, zucchini, 1 red bell pepper (or color of choice), broccoli, mushrooms or other favorite vegetable.
1/2 pound pasta
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Preheat oven to 400F (200C).
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Carrots should be sliced into1/4” slices. Cut zucchini in half and then into slices length wise. Broccoli should be sliced into florets. Bell peppers should be cored and seeded and then cut lengthwise into ½” slices. Then cut each slice in half.
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Line oven proof pan with parchment paper. Place vegetables and salmon (skin side down) on tray, using more than 1 tray if needed. Drizzle olive oil on top of vegetables. Drizzle sesame oil on top of salmon. Sprinkle ½ teaspoon kosher salt on top of vegetables and grind ¼ teaspoon pepper on top of vegetables and salmon, more if desired. Measure ¼ teaspoon brown sugar and press into salmon.
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Place tray in center of oven. Bake, checking after 15 minutes. Salmon will be done sooner, depending on thickness. Vegetables may not be done at the same time. Remove as the carrots, bell peppers and broccoli are fork tender. The zucchini should be slightly golden and liquid baked away. Mushrooms should release their juices. Remove from oven when done and cool slightly.
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While the salmon and vegetables are baking, boil water for the pasta. I used thin spaghetti, what I had on hand. Use your favorite shape. Boil according to package directions, adding 1/2 teaspoon of salt and a drizzle of oil. Cook al dente. Drain into colander, reserving ½ cup of pasta water.
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Assembly: Add vegetables to a large bowl or platter. Break up the salmon into small chunks. Add the drained pasta and gently toss. Add a bit of the pasta water to moisten. Taste and add more salt and pepper or other seasonings, such as basil or oregano, if desired. Serve immediately. This meal reheats well for up to 2-3 days.
#Leftovers #Fish #Pasta #Budgetfriendly
Expandthetable suggestions
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Keep vegan: Omit salmon or any meat or poultry. Add more vegetables of choice.
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Other than salmon: Use any cooked fish or seafood, meat or poultry, chopped.
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Add cheese: Grate Parmesan or cheese of choice on top of vegetables before baking.
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Asian style: Drizzle sesame oil, 1 tablespoon soy sauce, and minced garlic on top of vegetables and salmon. Gently toss vegetables to coat. Add more soy sauce to taste after tossing with pasta.
Foodie Lit
Visions of the past intrude upon Katherine MacLeod’s day. She hears conversations and sees people and places. More than that, she feels the emotions of those she sees, which intrude on her dreams and awake times. What is she seeing? Piecing together her dreams and visions, her research and help from her friends, she puts together a story of the Underground Railroad that operated near her house, while connecting the past with the present.
With few neighbors, main character Charlotte and her family needed to be self-reliant, fully prepared for the seasons and to live a life that, like our own, has its difficulties and its joys. Barbara Bull has expertly developed characters who themselves were slaves or who helped these individuals to freedom. Come By Here is a story worth reading.
