Salmon is a natural source of omega-3 fatty acids, low in fat, calories and carbohydrates.
4 Servings
8 ounces (225 g) wild salmon
olive oil
1/2 cup (65 g) each sliced: black olives and organic onion
1 (14.5 ounce/410 g) can diced organic tomatoes
2 Tbs. (30 g) shredded basil (=2 tsp./10 g dry)
cooked pasta according to package directions
If you need to cook the salmon:
Brush the fillet with some olive oil. Bake in a sealed, parchment paper at 375F (190C) for 12-14 minutes, reach temperature of 120F (59C). Sliced in bite-sided pieces
(There are +20 Alaska native languages. Yup'ik has the largest number of speakers, about 10,000, living in western and southwestern Alaska and Saint Lawrence Island, Siberia. Translations of the numbers are interesting.)
- atauciq (indivisible) 1. Heat oil in a large pan over medium heat.
- malruk (the one that follows) 2. Sauté the onions.
- pingayun (addendum) 3. Pour in the tomatoes and their juice. Break up the tomatoes with a potato masher or large fork.
- cetaman (spread out the arm/wings) 4. Bring to a simmer, add the olives and basil.
- talliman (one arm) 5. Remove saucepan and drain the pasta.
- arvinglegen (cross over) 6. Return the pasta to the saucepan, drizzle with some olive oil.
- malrunglegen 7. Add the sauce and toss.
- pingayunlegen 8. Toss the bite-sided salmon pieces with the pasta and serve immediately.
