Remember the Iron Chef? The chefs are assigned a group of fresh ingredients and expected to develop a new creation with just the items at hand.
While I may not have the academic credentials or the restaurant experience of a true Iron Chef, every American housewife and wannabe gourmet chef eventually learns to "make do" with whatever is available.
Last night I had leftover salmon fillets as the main ingredient. Upon searching my cabinets and fridge, I came up with a jar of artichoke hearts, a head of garlic, white wine, fresh basil, fresh parmesan cheese and a box of pasta bow ties.
In about 20 minutes I dropped artichoke, salmon, basil pasta on the table. Light, flavorful, easy to make and well received.
2 salmon fillets (grilled or broiled)
2 cups dry pasta
8 oz chopped artichoke hearts (marinated or just in water)
3-5 leaves of basil (washed, chopped or made into a chiffonade)
1-3 cloves of garlic (chopped)
3 tbs. olive oil
3/4 c. white wine
salt and pepper to taste
Bring a large sauce pan filled with water to a rolling boil. Add kosher salt. Add pasta. While pasta is cooking, saute garlic in olive oil until it becomes fragrant. Add white wine and stir. Add chopped artichoke hearts and stir gently until warmed. Add salmon in bite sized chunks. Toss carefully so the salmon chunks stay intact. Add salt and pepper to taste. Cover and reduce heat to low to heat through. When pasta is finished, throw basil in with salmon saute and put cover back on top of saute pan. Drain pasta. Put pasta in bowls, sprinkle with cheese and carefully spoon salmon saute and accumulated broth over each bowl. Serve immediately.
“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".