My wife and I hosted a brunch recently, and one of the dishes we served was smoked salmon on toast points. We had a lot of salmon left over, and we wanted to use it for dinner. After some brainstorming, we whipped up a simple dish combining smoked salmon, sun-dried tomatoes, shallots and wilted arugula.
All of the flavors really go great together, and a little smoked salmon goes a long ways. The dish almost tastes like you’re eating pasta with bacon, rather than fish. I think in the future I’ll be buying smoked salmon specifically to make this dish. It’s another great addition to the one-bowl meal canon.
Serves two for dinner.
- 1 1/2-2 cups fusilli pasta
- 3 1/2-4 ounces smoked salmon
- 3-4 tablespoons shallots, diced fine (half a large shallot bulb)
- 1/3 cup sun-dried tomatoes
- 3-4 generous handfuls of fresh arugula (enough to fill a medium frying pan)
- Balsamic vinegar
Step 1. Cook the pasta until just done in salted water. Return to the pot.
Step 4. Add the shallots, arugula and tomatoes to the pot with the cooked pasta. I like using sun-dried tomatoes that have been thinly sliced so you don’t get too big a bite of a tomato. Include a little bit of the oil used to store the tomatoes.
Step 5. Add the smoked salmon to the pot, torn into bite-sized pieces. Top it with a few glugs of balsamic vinegar and stir everything together. The arugula tends to clump together; you may have to separate the leaves by hand to get it evenly distributed.
Serve and enjoy! Because you don’t have to cook any meat, this is really a dish that can be completed in the time it takes to boil water and cook pasta. This meal doesn’t need to be served piping hot, either.