This past Sunday evening, Brian and I thought we’d try out our coordinated cooking skills and made dinner together at the Extended Stay. I had some salmon filets and spaghetti on hand, so we decided to make a spicy tomato-based salmon spaghetti. Realizing that we could also do with a side dish, we skimmed through a series of websites for inspiration and finally settled on stuffed portobello mushrooms. We cleaned out the ribs of the mushrooms and marinated them for about a half hour with olive oil, balsamic vinegar, and focaccia seasoning. Then, while Brian was in charge of cooking them for about 3 minutes per side, I made a simple caprese salad filling.
For the pasta, we first sautéed red onions and red peppers until soft. Then, we added the salmon filets, a can of chopped tomatoes, garlic, red pepper flakes, and a bit more focaccia seasoning to the pan. As the sauce cooked, we broke the salmon filets into the sauce, maintaining bite-sized pieces. After the mixture thickened, we added the freshly cooked spaghetti, tossed, and served with some basil and parmesan cheese for garnish.