This is one of my go to meals when I need to feel nourished. For some reason, pasta is the only thing that really makes me satisfied when I’m hungry, which is a common occurrence since my shift to a more plant based whole food diet. The combination of flavors in this easy dish is very unique and enticing. I almost feel like I’m eating out of a bodega in Spain.
INGREDIENTS
1 lb of thin pasta
1 can of Alaskan salmon
1 onion, chopped
4 cloves of garlic, chopped
½ jar of capers
1 cup of cilantro, chopped
olive oil
garlic salt and pepper
lemon salt or squeeze of fresh lime
¼ cup of white wine (optional)
DIRECTIONS
Cook pasta according to instructions, but 1 minute less because it will cook when combined with the sauce
Saute onions and garlic
Open Salmon, drain and gently remove bones and skin
Set the liquid from the can aside
Add Salmon to onion and garlic mixture, season and stir
Add liquid from the salmon can, a squeeze of fresh lime juice and wine and cook for 3 minutes
Add ½ of the cilantro and cook on low for 2 minutes
Let the sauce cool a bit before you add it to the pasta because you don’t want to overcook the pasta
When sauce is lukewarm add to pasta
Add capers, stir and season
This dish is not for everyone because of its pungent flavors. You either love it or hate it. I love it, of course and I hope you do too. One pot serves 4-6 people.
