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Releasing My Inner Foodie Communist: Food For The People, By The People #1


Jun
11

This is entry #1 in my new project, details of which may be found here. If you want to get involved please email me!

The ever-lovely CravenMaven over at Kudocities submitted this recipe for me to try. She claims to be a terrible cook (with a certain pink-curry incident in her culinary past) but guaranteed that this recipe was a doozy.

I love salmon, I think it’s awesomely tasty, it’s low in saturated fats and calories, and a fantastic source of Omega-3. Add to that a handful of B-vitamins, phosphorus and magnesium and you’ve got yourself one heck of a super fish. Also, I love that they spend their lives swimming upstream. Jus’ sayin’.

Anyway, the recipe that CM gave me tied together a whole bunch of ingredients that I like (tomatoes, basil – super combo, by the way, you can’t go wrong – salmon, spinach and pasta), all served alongside a nice bit of crusty bread. Ideal summer supper, or, in a smaller portion, summer lunch. I added a little extra seasoning (sea salt & black pepper and chilli flakes, mhmmm), substituted spaghetti for pappardelle (I do love my pappardelle), fancied it up with some basil olive oil and served it alongside some lovely sundried tomato crusty bread, and there we had it!

What I love about this dish is that all the flavours compliment one another, you get the freshness of the fish, the juicy burst of the cherry tomatoes, the lovely pasta to soak it all up – it’s great. And of course, that crusty bit of bread, to mop up any juices left on your plate afterwards. The piece of salmon I bought was quite big so I cut it in half for two portions, and I admit, I had this exact same dish again the following day for my lunch. Perfecto.

CM also suggests that to serve you should toss the whole thing together in a bowl (in individual portions, as doing it all in one large bowl often leads to one person missing out on x, y or z) but I just piled the whole thing on top of one another. Partly because it looked prettier and partly because I like a bit of segregation between my flavours…

Anyway, here’s the recipe, try it out! It’s a lovely simple meal with just the right tones for summer. Thanks for the recipe, CM!

CRAVEN MAVEN’S SUMMER SALMON SUPPER

Ingredients
Medium salmon fillet (one per person)
Handful of cherry tomatoes
Handful of baby spinach
Fresh basil
Olive oil
Vegetable oil (for the pasta water)
Salt & freshly ground black pepper, plus extra salt for the pasta water
Fresh chilli/dried chilli flakes
Long pasta of your choice (if using dried pappardelle about 3-4 bundles per person)

Method
1. Preheat your oven to 200 degrees C.
2. Clean and prepare your salmon fillets – to do this make sure that the skin is properly descaled (run your finger up and down the skin, if it feels rough in one direction use a knife and (in a plastic bag) scrape the scales off. Be careful, scales get EVERYWHERE!), and run your finger along the flesh to check for pin-bones. If you find any pull them out with a pair of tweezers.
3. Make an envelope out of a large sheet of tinfoil by folding the edges in, place inside one salmon fillet, the cherry tomatoes, roughly tear some fresh basil leaves over it, season with the salt, pepper and chilli, drizzle with olive oil, and seal it. Bake for about 15-20 mins (when the fillets are a pale pink all the way through, and flake apart easily, they are done).
4. Meanwhile, boil a pot of water, salt it and add a tiny bit of oil to help separate the pasta. When boiled cook your pasta until al dente. Drain and reserve about a cup of pasta water.
5. Place the spinach in a colander and pour over the reserved pasta water to wilt.
6. To serve, mix everything together, breaking up the salmon steaks and lightly mashing the tomatoes. Serve with crusty bread.
7. Get stuck in and enjoy the fruits of your labours. That forever-swimming-upstream salmon sure tastes pretty good, eh?

Once again, thanks to CM for the recipe, and if you want to get involved with the project (awesome prize up for grabs, by the by), then you know what to do. Until next time, peace and love.

Jax x

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