I had to ask Pamela because it had been so long and I lost it when I nuked my original LJ, but she kindly reposted it:
It's a staple around here, so it's pretty much in my head.
Put a pot of water on to boil; when it does boil, put in a pound of some kind of short or wriggly pasta. We were using penne at the time but often now use rigatoni or fusilli. Macaroni is too small. We use whole wheat pasta but regular works fine.
While the water is boiling, put a pound of frozen spinach in the microwave and cook according to directions.
Peel and mince finely 3 to 8 cloves of garlic.
When the spinach is done, put the garlic into it, stir briefly, and cover the spinach so the garlic can steam a little.
Combine:
1/4 cup olive oil 1/4 cup soy sauce 1/4 cup balsamic vinegar
When the pasta is done, mix the above with it. Add spinach and garlic. Mix well.
Add a 15-oz can of salmon, flaking it as you add it. You can make this with an equivalent amount of broiled or baked or poached salmon, but we usually don't.
Mix everything well, trying to break up large lumps of spinach and salmon.
Taste and add more soy sauce, vinegar, or olive oil as desired. I think we use different amounts now, but I'm not usually the one making it any more, so you'll have to experiment. Well, I'll ask the actual current preparer of this dish when zie has gotten up.
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spork of fooding
no subject
Thta looks like a very tasty salmon-and-spinach recipe! Thank you.