Salmon, pasta, and chutney oh my.

This was very simple since and quick.

Ingredients:

1 bag ricotta stuffed spinach pasta
2 teaspoons olive oil
1/4 cup of any mild cheese to finish

Salmon-
ground salmon (1/4 lb per patty)
salt, to taste
black pepper, to taste
1 egg
juice of one lemon, to sprinkle over salmon

Mix ingredients excluding lemon juice and place in fridge for thirty minutes.


Chutney-
1 cup whole kernel corn
1/2 cup diced fresh pineapple
1/3 medium red bell pepper
1 diced fresh carrot
1/2 cup of water
black pepper

I cooked all three parts of the dish at the same time since each part only takes a few minutes to cook.

First, start water boiling for pasta. Once water has come to a boil, add pasta. Pasta will only take about 4 to 5 minutes to cook. After draining cooked pasta, drizzle with olive oil and sprinkle with cheese.

While pasta is boiling, form salomon cakes. Heat a skillet on medium high heat and add a little olive oil to prevent the salmon cakes from sticking. Once salmon cakes are in the skillet drizzle each with a little lemon juice (save a wedge or two to serve with the dish).

You will also need to heat a skillet (medium Heat) to sautee the chutney ingredients excluding the water. Sweat veggies adding water as need to prevent burning. Once veggie are soft, remove skillet from heat and you are ready to fix a plate full of yummy treats.