Orecchiette with Salmon, Arugula and Artichokes -- A Light Summer Meal

Summer in Dallas has one guarantee, it is going to be hot.  I find this one of the most challenging times of year to be inspired to be in the kitchen (ovens and stove tops are hot too).  In addition to the heat, our kids are away at camp, and cooking dinner for two seems like a lot of effort.  The reality is you can only eat out so much before that looses its shine (not to mention the cost).

Sunday night, Walter gave me a challenge, and picked three recipes for me to choose from to make for Monday night.  He must have been in a fish mood, as my choices were Orecchiette with Salmon, Potato and Wild Salmon Cakes, and Trout Schnitzel.  After careful review, I opted for the Orecchiette with Salmon, Arugula and Artichokes from the Food and Wine Annual Cookbook 2013.  (My mom was sweet to buy this for me, as I typically rip out recipes from magazines to file in my recipe notebook.   This compilation has all the 2012 recipes from Food and Wine.)

Orecchiette pasta is not one I have used in the past, but have enjoyed it in restaurants.  The pasta shape is like a little light pillow that allows all the flavor from your sauce to sit in it and on it.

This recipe suggests using leftover roasted salmon.   Since I didn't have leftovers, I roasted a piece of sock-eye salmon at 350 degrees for about 15 minutes.  I brushed the salmon with a little olive oil and sprinkled salt and fresh cracked pepper on top before roasting.   I am definitely going to file this recipe away for when I do have leftover salmon.  Another idea is to roast extra salmon next time we have it so I can use this recipe to make a second meal during a busy week.

The sauce is light and flavorful, and the combination of flavors works so well together.  My neighborhood grocery store did not have arugula on its own.  I had to opt for a baby spinach and arugula mix, which worked fine.

As a side we had a beautiful strawberry, goat cheese, walnut and spinach salad with a light red wine vinaigrette.  This was a filling yet light meal for a hot summer evening.