Summer is in full swing in Seattle, and the garden is very happy. The garlic, shallots and herbs are in full swing, and we’re busy eating as fast as we can harvest. It’s the perfect time to make this simple summer dish – made even more enjoyable eaten outside in the garden.
Boil 8 oz of whole wheat pasta and cook until al dente. Drain, rinse, set aside. Mince and saute 3 shallots and 2 cloves of garlic in a little olive oil. When the shallots are translucent, add 2 T chopped fresh summer savory herb. Lower the heat to medium-low and add a can of black beans and a can (or fresh cooked fillet) of salmon and stir, cooking for eight minutes. Sprinkle with fresh chopped parsley and serve.
This goes quite nicely with a white wine and ginger beer cocktail.
- 3 shallots
- 2 cloves of garlic
- olive oil
- 2 tbsp chopped fresh summer savory herb
- a can of black beans
- a can (or fresh cooked fillet) of salmon
- fresh chopped parsley.