a word on leftovers

by Jorden Nigro

We had a busy and fun weekend that included Sunday brunch to celebrate my dear sister’s birthday. She was not supposed to be in town so it was rather last minute and it turned into quite the unplanned feast with friends. Perfect for a Sunday afternoon!  So, last night I wanted to make a simple dinner, as I had dishes to wash, dogs to walk, and was kind of wiped out.  I had some leftover baked king salmon from dinner Friday night and more from the brunch. I also had some broccoli that needed to be used up. So, I made a quick and simple pasta sauce.  I think it’s great to make meals with leftovers. Meals using leftovers are generally simple to do and they feel good! You use up your leftovers and you don’t have to eat the same thing again and again. Perfect. What do you do to reinvent leftovers?

Pasta with Salmon and Broccoli

2 cloves garlic
1 small onion
1 large broccoli flower
2 tbls capers
2 lemons
1 cup baked salmon
fresh thyme
olive oil
dry white wine
sea salt and freshly ground pepper to taste
1 lb pasta of your choice

This sauce only takes a short time to cook, so I would suggest putting your water on for the pasta when you start cooking the sauce. Coat a pan with olive oil and saute chopped garlic and olive oil. Meanwhile break the broccoli flower apart and cut the floret’s in half  or thirds length wise. Once the garlic and onion is translucent, add about a half a cup of dry white white wine. Let it cook for a few minutes before adding the broccoli. Add the capers and the juice of two lemons.  By now your water should be boiling, add the pasta. Right before straining the pasta, add a couple ladles full of pasta water to the sauce. Strain the pasta and drizzle with olive oil.  Add the leftover salmon to the sauce. Combine the pasta and the sauce, add the greens of a few sprigs of fresh thyme and salt and pepper to taste. Mix together and serve.