November is all about the culinary!
I've been struggling a bit in this department. You know all about finding yourself stuck in a rut when it comes time to fix dinner (or breakfast) ...
and, when that happens I find that I really am totally uninspired no matter how many cookbooks I thumb through, no matter how many ingredient/recipe match-up searches I do, no matter how many "good food" photos pop up on my instagram or facebook feed.
I'll blame my Fall culinary creativity slump on my summer "innkeeper" duties. I fix a lot of "brunchy" breakfasts and summer-evening-concert-in-the-park picnic dinners for our guests. I think when September rolls around I'm glad to back off with kitchen duties. At least for now, that's my excuse ...
When we were grocery shopping a few days ago the fish-market manager placed his salmon on sale for $4.99/pound - take it home and cook it or freeze it ... TODAY! Who could pass up a deal like that. So, I've been enjoying my salmon - a little each day, but when I saw this sauce from Cedars, it was all the inspiration I needed. My culinary mojo was back!
I've since discovered several recipes for making your own tzatziki but I do like the convenience of having it in the fridge for me whenever I need.
So ... back to the recipe for Spinach Salmon Pasta:
- pasta (cooked to al dente and then tossed with just a bit of butter)
- spinach (I pinch off the stems, toss in with the hot butter pasta and cover with a lid to do the slightest of slight wilt)
- cherry tomatoes halved
- flaked salmon (I baked my salmon at 350 seasoned with a lemon pepper mix for about 20 minutes or until the flesh was flakey)
Arrange the pasta spinach mix on a plate; scattered tomatoes artfully around the edges; add a mound of salmon on top of the mix; and for the final touch, a dollop of tzatziki on the salmon. I did add fresh pepper and a pinch of sea salt.
And as usually happens when I prepare a dish on the fly, off the cuff, improvising as I go ... I have no measurements or amounts. I followed the vision in my head and according to my taste preferences. But to help serve as a guide:
for one serving ...
- about 1.5 cups of cooked pasta (I used about 2 handfuls into the boiling water)
- about 1 cup of spinach
- about 8 cherry tomatoes
- about 3-4 ounces of salmon
- about 1 heaping tablespoon of tzatziki
Definitely a keeper and I'll be listening for a special on salmon again and buying and freezing ahead! Let me know if you try this quick healthy dinner and what you think.