Prep 20 mins
Cook 20 mins
I created a variation of this Pot Scrubber original dish for a Zaar recipe contest but missed the deadline. Oops. It's too late for me to submit it but it is not too late for you to try it.
- 8 ounces smoked salmon (Sockeye)
- 1⁄2 cup baby spinach leaves (Popeye)
- 6 white pearl onions
- 10 cherry tomatoes
- 1 lb eggplant (chopped into large cubes)
- 8 garlic cloves (left whole, not chopped)
- 1 tablespoon capers
- 10 black olives (Kalamata Olives if you can get them)
- 3 tablespoons olive oil
- 8 ounces pasta, cooked (I like angel hair or spaghetti)
- 2 lemon wedges (optional)
- Preheat oven to 400. If you buy your smoked salmon vacuum packed and refrigerated like I do, then place the salmon on top of the stove so the heat from the oven will warm it up while the vegetables are roasting.
- Combine the pearl onions, cherry tomatoes, cubed eggplant, whole garlic cloves, capers, and olives in a large cast iron or calphalon skillet coated with olive oil.
- Toss the vegetables a bit and try to arrange them so as many vegetables as possible make contact with the skillet.
- Pop into the oven and roast them for about 20-30 minutes until they are roasted well.
- Prepare pasta and drain very well. Add about a TB of olive oil and the baby spinach leaves and flaked salmon to the hot pasta and toss. This will just slightly wilt the spinach. Cover so it stays warm.
- When the vegetables are roasted then pour them and any juices or oil that is left in the skillet in with the pasta.
- Toss again and sprinkle generously with black pepper. I doubt you will need any more olive oil but if your pasta is dry then add some more if you need to. Serve on a pretty plate with a lemon wedge for sprinkling.
- There you have it.
I just loved this. Since the rest of the household turns its nose up at eggplant I had this all to my self for dinner, lunch etc. Yum I just loved this and will make over and over. thank you!
Potts, you would be pleased to know that even she-who-does-not-eat-seafood had high praise for this dish, so it must be a winner. I adjusted the quantities (but not the ingredients) a bit to cater for our crowd, and it all came together beautifully. By the time it reached the dining table of this hectic household, it was at room temperature. No problem. This was made and reviewed for Pick a Chef. To emphasise how nicely all my adopted chefs play together, I will note that the oil and garlic used in this recipe came from the garlic confit part of BBQ Sirloin Steak Supreme by Chef #49214.