If you are ever fortunate enough to have leftover grilled salmon, this is the recipe for you. We had a dinner party with a Pacific Northwest Cuisine as the theme. One of the guests grilled wild salmon on cedar planks. Fabulous! There was some leftover and this the recipe I used it in.
1/2 pound pasta (the original recipe called for whole wheat spaghetti which I didn't have--I substituted imported Italian rotini)
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2-1# cooked salmon (use the amount you have available)
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Lightly saute the garlic and spinach in the olive oil. Then add to the pasta with salt & pepper. Toss to combine.
Add the salmon, basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss lightly to combine.
Adapted from Foodnetwork.com