Salmon Three Ways
I dug the second of the two farmed Chilean salmon sides (1 1/2 pounds), I bought a while ago, out of my basement freezer and after letting it thaw, I trimmed it and portioned the best part into 4 servings to marinate for a nice Sunday dinner.
The salmon trimmings were baked with a sprinkling of salt and then shredded to serve over the last of a bag of cooked mini shell pasta from my pantry.
Half of the salmon was served over the pasta dressed with home made marinara sauce.
Another portion of the pasta was combined with the last of the Philly Herb & Garlic cooking creme and the salmon was gently folded in.
Two filling and fast meals.
Unfortunately, I had to shovel snow again and after that all I had the energy to do with my miso-ginger marinated salmon was to bake it and serve with couscous cooked in chicken broth and coleslaw.
Miso-Ginger Salmon with Couscous
The salmon trimmings were baked with a sprinkling of salt and then shredded to serve over the last of a bag of cooked mini shell pasta from my pantry.
Half of the salmon was served over the pasta dressed with home made marinara sauce.
Another portion of the pasta was combined with the last of the Philly Herb & Garlic cooking creme and the salmon was gently folded in.
Two filling and fast meals.
Unfortunately, I had to shovel snow again and after that all I had the energy to do with my miso-ginger marinated salmon was to bake it and serve with couscous cooked in chicken broth and coleslaw.
Miso-Ginger Salmon with Couscous