When I’m having a splurge day, I typically go for foods that I dearly love but don’t allow myself to eat frequently. Foods like pizza, ice cream, a cheeseburger, and a delicious sandwich (Cubans) are what I will totally give in to when I am cheating.
It sucks when I am not planning on cheating or splurging and actually want to eat healthy, but for some reason it just isn’t possible.
For example, the other day we went to an all-fried food restaurant for a colleague’s birthday… was not my choice but I had to put on a good face and order something fried so no one would ask me questions about why I wasn’t eating. I had fried catfish with french fries and could only eat a quarter of it. My body is just not used to fried foods any more and it certainly will let me know that. On the bright side, I am happy that my body is used to being fed with healthy foods so when I do eat bad, I really feel the difference and it makes me not want to eat unhealthy.
I cooked this recipe the day after my fried food experience. My body needed it and thanked me!
For this recipe you will need:
1 box orecchiette
9oz salmon filet, roasted
1 tsp dried tarragon
1 tsp marjoram
3 lemon slices
2 Tbsp olive oil
1/2 cup cherry tomatoes, halved
2 cloves garlic, minced
2/3 cup dry white wine
1 jar marinated artichokes, drained
2 Tbsp capers
2 Tbsp pitted kalamata olives
2 cups chicken stock
1/2 lemon, juiced
2 cups baby arugula
Freshly grated parmesan
Salt and Pepper to taste
Preheat the oven to 350 degrees F. Season the salmon filet with sea salt, fresh black pepper, a sprinkle of dried tarragon and a sprinkle of marjoram. Place 3 thin slices of lemon on top of the salmon. Roast until just cooked through, about 15 – 18 minutes. Set aside while you prepare the rest.
In a large sauteuse pan over medium heat, heat 2 Tbsp olive oil. Sauté the cherry tomatoes and garlic together for 2 minutes. Then, deglaze the pan with the white wine. Add the drained artichokes, capers and kalamata olives. Allow the wine to infuse all of the veggies as it reduces.
Once the wine has reduced to about 1/2 cup, add the chicken stock and lemon juice. Allow the sauce to simmer on low heat. Don’t go overboard with salt as the artichokes and capers are already salty enough. Only season to taste.
In a large pot of salted boiling water, cook the orecchiette according to package directions. Once they are al dente, using a slotted spoon, transfer the orecchiette directly to the sauce, allowing the pasta to bring pasta water with it.
*Starchy pasta water is the best way to finish sauces. It adds a nice creamy consistency.*
Add the baby arugula & freshly grated parmesan to the pasta and toss gently. Lastly, add the flaked salmon to the pasta and toss gently again. Season with salt and pepper to taste.