Salmon Puttanesca
Wow, I'm still here!
QFC had a sale on sockeye salmon, so sojai picked up a filet that weighed in at a little over 2 pounds. Meanwhile, I wandered over to the olive bar and picked up 4 ounces of mixed antipasto.
Bring 4 qt of water, salted
to a rolling boil, and add 1 bag farfalle pasta.
Cook for 9 minutes or until you think it's done.
Meanwhile, chop 4 oz mixed olives, feta, and roasted garlic
and stir into an entire jar of Classico Four Cheese spaghetti sauce
and let it start to simmer over medium-low heat.
Heat 2 tbsp extra-virgin olive oil
in a non-stick pan. Cut 16 oz salmon
into strips of uniform length, and season with smoked sea salt and
ground black pepper
on both sides. Sear meat-side down for four minutes, then flip and sear 4 more minutes, or until cooked through. (We like our pasta al dente and our salmon still moist on the inside.)
Place the pasta in shallow bowls, put the salmon on top of the pasta, and cover with the sauce. Served two of us, with pasta and sauce left over.
Review: it was tasty, and only about 30 minutes total work. While eating we sat at the table and talked about ways to fancy it up -- dinner rolls, and a salad, for instance, would not go amiss, and wouldn't be that much more work.