dinner on the fly

Recently, one of you asked me, “Do you cook a big fancy meal every night?” The answer is “NO!” I am just like you, racking my brain about what to get onto the table.

This recipe is a good example of shooting from the hip to get dinner done in a pinch.  I made a nice meal one night with a large piece of salmon that I grilled and glazed with raspberry-chipotle sauce.

The next night I used the same bottled sauce to turn the leftover salmon into a quick pasta dinner.  Just like you, I’m throwing stuff together at the last minute with what I find in my fridge!

Raspberry-Chipotle Salmon Pasta with Sugar Snap Peas and Cherry Tomatoes

1 tablespoon olive oil
2 garlic cloves, peeled and minced
1/4 cup white wine
1 cup sugar snap peas
1 cup cherry or teardrop tomatoes
1  1/2 cups leftover salmon chunks
1/4 cup raspberry-chipotle sauce
Salt and freshly ground black pepper
4 ounces penne or other similar shaped pasta, cooked al dente

Heat a large skillet, add olive oil and garlic and saute only a few seconds until the garlic is fragrant, do not let the garlic burn, quickly add white wine and reduce for about 30 seconds. Add peas and tomatoes and saute, stirring, just until the peas brighten and the skin of the tomatoes begins to split.

Add the salmon and the raspberry-chipotle sauce until heated through, about 2 minutes. Season with salt and pepper and toss in the cooked pasta. Taste and season again as needed. Serve immediately.

Serves 2