“Tinned Doesn’t Mean Terrible”
Not sure if this will be a constant series but I wanted to create a recipe using store cupboard ingredients as it’s not only convenient but also requires a fair bit of thought with the limited ingredients available. For a non-tinned version of salmon and spaghetti, you can look at my second ever post (forgive the terrible quality).
Back home, my mother would’ve kept tins of spam and fish in the cupboards for those times she wanted ingredients with minimal preparation. Although that would be the only thing tinned she would have, I wanted to go all the way and create a recipe where all the ingredients could be kept on hand for a long time and called upon during those lazy times.
So here is my recipe for Salmon and Spaghetti, tinned edition.
As you can see, everything on this board can be stored for a long time and so this recipe could be brought together at any time. With all the recipes that require lemon juice, I found a bottle of it to be a must have in the cupboard. I would say the jar of roasted red tomatoes to be the real star of this dish as it is what i would consider to be the “freshest” ingredient, lifting the dish up and is the base for the light sauce that coats the spaghetti.
Besides dicing a red pepper, the only other preparation and first thing that needs done is boiling your frozen spinach and spaghetti ready to be used.
With the preparation done, the peppers are sweated before the salmon is added. Remember that tinned salmon is already cooked and so that’s why it’s added later to simply heat through.
I then add the liquid from the jar of red peppers to add move of that flavour in liquid form to then create a light coating for the pasta. The spinach is then added before the most important step…
SEASON. Of course this is a normal step but please season this dish well to taste before serving. With the ingredients involved, it is important to give it as much help as possible to bring out those flavours that have been dulled by their storage methods.
And there you have my Store Cupboard Salmon Spaghetti. In this day and age where people supposedly don’t have time to cook, it’s nice having a recipe available using ingredients that last as long as you need them to. Hope you give this a try and enjoy it if you do.
- 180g dried spaghetti
- 80g frozen spinach
- 1 tbsp olive oil
- 1 roasted red peppers – diced with liquid saved
- 170g tinned salmon – skinless and boneless
- 1 tbsp Lemon juice
- Boil the spaghetti and frozen spinach in two separate saucepans for 10 minutes and 2 minutes respectively. Drain and set both aside.
- Heat the oil in a frying pan on a medium heat. Cook the red peppers for 5 minutes.
- Crumble the salmon into the pan and cook for a further 1 minute.
- Stir in the lemon juice followed by the spaghetti. Add enough liquid from the jar of red peppers to coat the spaghetti. Cook for a further 1-2 minutes just until the dish is warmed through.
- Stir the spinach through the pasta and serve.