This is a quick and really tasty dinner. The sauce could be served over pasta instead of spaghetti squash. This is a little (okay a lot) like the recipe I wrote about here, but I think I like it better cause it's more filling due to the cream and fish. You might think smoked salmon in a sauce is weird, but the texture changes when heated. It goes from kind of slimy, salty, and soft to firm and flaky, like cooked fish; and the salty, smoky flavor is imparted on the rest of the sauce. It makes sense, since smoked salmon is essentially preserved, uncooked fish: if you heat it, it cooks and loses some of its juice.
I used a jar of tomatoes from MM Local, a small company in Boulder that cans local Colorado fruits (yes, tomatoes are fruits) in the height of the season and sells them all year long. They were awesome!
P.S. - I am very excited to have 6 followers - thanks guys! I apologize for the lack of pictures lately, I keep forgetting to pull out the camera. Usually, it's cause I'm hungry :)
Serve about 3
2 T. olive oil
1 large onion, chopped
a little bit of salt
4-6 cloves garlic, chopped
16 oz. jar tomatoes, preferably MM Local tomatoes with basil (you could also use two small cans or 1 large can, it'll still taste good, maybe add a little more cream and/or double the salmon.)
3 oz. (one package) smoked salmon, roughly chopped
about 1/4 c. heavy cream, or to taste (could substitute half and half)
lots of freshly ground pepper
about 1/3 c. chopped fresh herbs, I used mostly parsley with some mint. Basil, rosemary, tarragon, thyme would all be nice. Maybe sage.
1 small package goat cheese for serving at the table
1 medium spaghetti squash (or in my case, 1/2 of an ENORMOUS spaghetti squash, yes, from the CSA)
1.5 T. butter
1. Heat oil in a non-reactive skillet over medium and cook onions with a pinch of salt (remember, a lot of salt will get into the sauce from the fish, so don't put in as much as you usually might), stirring occasionally.
2. Once the onions are starting to caramelize, add in the garlic. Stir for a minute, then add the tomatoes. If using whole tomatoes (like MM Local), break apart with your wooden spoon. Simmer over low heat for a while, about 15 minutes, or till tomatoes have lost some of their acidity.
3. Add in the salmon, cream, pepper (to taste) and a bit more than half of the chopped herbs. Stir for a minute, then kill the heat.
Meanwhile, while the tomatoes are cooking
4. If using spaghetti squash, slice in half, scoop out seeds and place cut sides down in a microwave safe casserole with 1/4 inch water. Microwave for at least 6 minutes, probably more. It's done when you pretty easily dig in with a fork to separate and pull out the strands. If using pasta, just cook according to the direction on the box.
5. Toss the spaghetti squash with the butter and the remaining chopped herbs. Butter is probably not necessary if using pasta.
6. Serve the sauce over the squash, and mix in some goat cheese at the table.