Archive for January 1st, 2009


This recipe is a version from Food Network’s Tyler Florence (our’s is much healthier!)


  • 3 tablespoons olive oil
  • 4 6oz Salmon Steaks, BBQ’d
  • 1 (8 1/2-ounce) jar sun-dried tomatoes, julienned (1 cup)
  • 2 tablespoons garlic, minced
  • 1 pound angel hair pasta (we always use whole wheat or Catelli Smart)
  • 1/4 cup fresh basil
  • 1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained
    (1 cup)
  • 1/2 cup Kalamata olives, pitted (1/4 pound)
  • 6 ounces sheep’s milk feta cheese, crumbled
  • 1/4 cup Carnation evaporated milk (fat free version)
  • 2 teaspoons dried oregano
  • Salt and pepper, to taste


  1. Boil water for pasta in a pasta pot, fitted with a strainer.
  2. Heat oil in a skillet over medium heat. Cook Salmon.
  3. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes.
  4. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
  5. Now add the basil, artichoke hearts, olives to the skillet. Saute one minute then stir in the milk.
  6. Strain the pasta and transfer to a large pasta bowl.
  7. Cut salmon into bite-sized chunks and add to the pasta and toss.
  8. Add the crumbled feta, toss again.
  9. Season with oregano, salt and pepper before serving.

Read Full Post »

%d bloggers like this: