Wednesday, April 4, 2007

Salmon Pasta with Lemon and Capers

I have been determined to do a savory post before doing another sweet baked good, and I have finally come up with something. The inspiration for this "recipe" came from something I saw in a Donna Hay book involving chicken. I don't eat chicken, so the first tweak was to try salmon, but then I wanted something green involved too...and if there is green, then you need here it is.

- pasta
- frozen green beans (or fresh if available)
- cherry tomatoes
- capers
- garlic
- cooked salmon, broken into bits
- parmesan cheese
- lemon pepper
- lemon juice
- lemon zest
- olive oil

Boil the pasta in well-salted water. Two or three minutes before pasta is finished, add frozen green beans to boiling water. Drain everything, and put into a bowl. Set aside.

Using the pot used for the pasta, heat a few tablespoons of olive oil along with the capers. Fry the capers for a bit, then add garlic, lemon zest, salmon and lemon pepper. Cook for a bit, adding in lemon juice when things begin to stick to the bottom of the pot. Save a slice of lemon for serving.

Add back the pasta and green beans to the pot, and possibly some additional olive oil. Toss to coat and pour onto your plate (or serving dish). Add sliced cherry tomatoes and grate parmesan on top. Give one more squirt of lemon juice just before eating.

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