My mom is kind of a chef. By that I mean, while not a professional, she can look at a recipe and modify it to greatness or open a pantry and create yummy goodness. Trouble is, she never writes any of that goodness down which makes recreating things a challenge. But this creation was too good to let go into the mists. So I recreated it.
She used cream, I used half and half because that was all the store had organic-wise and I don't believe in non-organic dairy products.
Everything was to taste. Get the sauce consistency and the veggie mix you like best! But I used one generous serving of salmon (8 oz) and 2 servings of pasta (4 oz) in the mix. I like things really saucy and the cream as a soft undertone versus a flat out tomato-cream sauce.
She roasted her own red peppers on the gas grill. I used the jarred kind and grilled the salmon on the George Foreman grill.
Butter and olive oil Onion chopped Red pepper flakes Roasted red pepper chopped Mushrooms chopped Spinach leaves Vodka Marinara sauce (I like Muir Glen tomato and basil sauce, Mom likes Paul Newman Marinara – both were great! Or make your own) Cream or half and half 4 oz pasta of choice (I like Barilla Plus spaghetti for the extra protein boost) 8 oz wild caught salmon (Coho works best)
Grill salmon and cook pasta (BTW, I use a Fasta Pasta microwave pasta cooker and swear by it. Gave it as a gift to several people who also now swear by it. You can get it through Amazon.com among other places.)
While both are cooking:
Brown onion in mixture of butter and olive oil. Add red pepper flakes if you like things spicy like me. When almost translucent add roasted red pepper, mushrooms and fresh spinach. When onions translucent add vodka and cook down (I suppose this counts as deglazing the pan and wine would work, but the vodka adds a zing without it being flat out vodka sauce.)
Add marinara sauce. When heated through add drizzle of cream.
Stir in pasta. Chop up salmon into bite sized pieces. Stir into pasta mixture. Top with parmesan cheese if desired. Serve. Makes 5 to 6 servings when eaten mindfully/consciously and slowly. 4 or fewer if gobbled down. And so far I've managed the 5 to 6!
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