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.
![](http://i.imgur.com/niR1XE4.jpg)
Another portion of the pasta was combined with the last of the Philly Herb & Garlic cooking creme and the salmon was gently folded in.
![](http://i.imgur.com/znebd0i.jpg)
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
![](http://i.imgur.com/s7rM2Im.jpg)