A Scientist in the Kitchen

Salmons are not so common here in the Philippines, being a tropical country. That’s why I really envy Laurie of Mediterranean Cooking in Alaska with all her posts on fresh salmon. Wish I could go there someday and feast on salmon! We do get them in Japanese restaurants serving sushi but not too often though. so the next best thing is canned salmon, usually brought about by relatives from US. I don’t really know what to do with them except in pasta. So for Pasta Presto Nights this week, I’m sharing this dish of a simple salmon and linguine combo. 

Salmon and linguine pasta 250 grams uncooked pasta
1 can on pink salmon
5 cloves garlic, minced
1 medium white onion, chopped
1 red bell pepper, chopped
2 tbsp mixture of dried herbs
chili flakes
salt and pepper to taste   Cook pasta according to package instructions. While cooking pasta, saute onions and garlic in oil. Add the salmon and herbs, season with salt and pepper and you’re almost done. Reserve a cup of broth from cooking the pasta. When pasta is al dente, drain well then add the patsa to saute herbs and vegetables. Mix everything then add the bell pepper. A some chili flakes for heat. Add the pasta broth if it gets too dry. Heat through for 2 minutes. It is now ready to serve.
 

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