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Title: Salmon-Vegetable Sauce for Pasta
Categories: Sauce
Yield: 4 Servings
| 1 1/2 | lb | Salmon fillet, 1" thick |
| 3 | ts | Olive Oil, divided |
| 1/2 | Red onion, finely diced | |
| 1 | Med. carrot, peeled & diced | |
| 1 | Med. rib celery, diced | |
| 1 | Med. clove garlic, minced | |
| 1 | cn | (14 1/2 oz) tomatoes |
| 1/4 | c | Water |
| 1 | ts | Dried oregano, crushed |
| 1/4 | ts | Salt |
| Ground black pepper to taste | ||
| 1/8 | ts | Cayenne pepper |
| 4 | ts | Lemon juice, divided |
| 8 | oz | Spaghetti, cooked |
| 1/4 | c | Parsley |
1. Place the salmon in a large pan and cover with water. Bring just to a boil, reduce the heat and simmer 10 to 12 minutes, or until just done. Remove from the water and cool slightly. Discard the skin and flake the salmon. Set aside in refrigeration.
2. Heat 1 teaspoon olive oil in a nonstick skillet over medium heat. Add the onion, carrot, celery and garlic. Saute 5 minutes. Drain the tomatoes, reserving the liquid. Break up the tomatoes. Add about 1/4 cup of the tomato liquid to the vegetables in the skillet and simmer 5 minutes.
3. Add the remaining liquid, the tomatoes, water, oregano, salt, several grindings of black pepper and the cayenne. Bring just to a boil, reduce the heat and simmer 15 minutes. Stir in the salmon and 2 teaspoons lemon juice. Heat through on low heat 4 to 5 minutes.
4. Drain the cooked pasta and put back into the hot pan. Toss with 2 teaspoons lemon juice. Add the salmon sauce and the parsley into the pasta, toss and serve.
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