Tuscan Salmon With Fridge Fixins

I have a terrible tendency to gather fresh ingredients because they look great, without yet having a recipe in mind - especially if it’s one of my favorite markets. But the fridge was silently judging me recently for having too many recipe orphans. Of course, the freezer was of similar mind.

This was not a recipe that arrived with intention - it arrived with inventory. A few frozen salmon fillets here, a bag of spinach there, cream cheese instead of cream, roasted peppers from last night’s dinner  - I ALWAYS roast more than I need - the kind of meal that proves improvisation can still feel deliberate.

Served over high-protein pasta, it’s cozy without being indulgent, generous without being heavy, and exactly what happens when you cook with what’s on hand and trust it to come together.

INGREDIENTS

4 salmon fillets, about 6 ounces each

Salt and black pepper

Olive oil

1 shallot, finely chopped

3 to 4 cloves garlic, minced

1 cup roasted Bell Peppers - jarred if you must

1/2 cup Castelvetrano olives

4 cups chicken or vegetable stock

8 ounces cream cheese, softened

2 cups baby spinach

Fresh basil, torn or chopped

8 ounces dry pasta*

Optional: Parmesan rinds**

METHOD

In a deep saucepan, saute the garlic and shallots in the olive oil for 2-3 minutes.

Add the pasta - I like to use high protein egg-noodle type pasta, but use whatever you like. A high-protein pasta holds up beautifully to a sauce like this. It doesn’t go slack, it keeps its bite, and it makes the whole dish feel practical without announcing itself as such.*

Pour the stock over the pasta until it’s covered. If it doesn’t cover it, add a bit more stock. Cook over medium heat with the lid on, checking frequently.

When the pasta is almost cooked the way you like it, add in the peppers, cream cheese, spinach and if you have them, a couple Parmesan rinds - I collect them in a freezer bag for soups and stews.***

Cook over low, stirring to incorporate the cream cheese, etc.

Meanwhile, season the fillets well. I also used some of Gus Mercante’s Tastefully Simple Italian Garlic seasoning on all sides- one of my favorites.

Heat olive oil in a wide skillet over medium high heat.

Sear salmon until golden, 6 minutes on the skin side, then 2-3 minutes on the other  side.

Completely optional, but at this time, I remove the bottom skin. If it’s crispy enough, it’s ready to munch. I put mine in the air fryer for a couple of minutes, chopped it up and put it on top of the salmon with the basil - all resting, of course on the base of pasta and sauce (after you toss the Parmesan rinds).

Gus’s Info:

(302) 588-1501

gourmetgus@gmail.com

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