Salmon with Spicy Tomato Rice


Spur of the moment invention dinner…

As part of my green journey, I have been slowly reducing the number of production steps between me and the raw materials. Last week, I used the last can of tomatoes from the pantry and resolved henceforth to only use fresh tomatoes where previously I would have used the canned variety.

Obviously this means a little more planning ahead due to the shelf life of fresh tomatoes v their tinny competition. So the tomatoes I bought last we were starting to scream for attention and tonight was the night. I wanted to do something a bit different and also empty out the freezer a little more – still don’t have much space for frozen soups and TV dinners after giving up the chest freezer in the garage.

I took some salmon steaks out and only once they were committed to defrosting did I stop to consider how tomatoes might figure in tonight’s dining experience. I got some ideas from Google, selecting this one for Mexican tomato rice and beans from Fine Foods as my base.

It looked like – and was – a quick cook so I got the rice on first. Now that the last of the white rice is gone, it’s all brown from here on – I’m using a mix of long and short grain – with black held in reserve for special occasions. The spicy tomato bit has this in it:

  • 1 teaspoon of oil (grapeseed tonight)
  • 6 cloves of garlic, finely chopped
  • 1 generous tablespoon of jalapenos, also finely chopped
  • 1 teaspoon of black salt (the colour doesn’t really mean anything)
  • 2 teaspoons of cumin powder
  • 1 teaspoon of curry powder
  • 1 can of red kidney beans (also the last can)
  • 440 grams of fresh tomatoes, blended
  • 1 heaped teaspoon of oregano
  • 1 heaped teaspoon of coriander powder (will use crushed seeds next time)

I started by frying the garlic and jalapeno in the oil til the flavours were really strong – about a minute – before stirring in the spices and salt. After a couple of minutes add the tomato and beans, followed by the herbs. If it looks a tad dry, add about half a cup of water (I rinsed  the bean tin into the pan).

Once this is simmering away, I added the salmon steaks, and let it all simmer away until the rice was done.

Nice a simple. Hot and spicy. Brought out a good sweat on a cold wind wet night…

Took out some more fish to do again with the leftovers tomorrow…

Sausie and ‘mato noodles

We made my poor people’s spagboll for dinner on Saturday night but I erred in describing the ‘ghetti to the girls as ‘noodles’…noodles apparently those which you can suck into your mouth with lots is slurping sounds and, if you get it just right, flick the sauce-laden tail across your face before it disappears …and, well, you just can’t do that with ‘ghetto, certainly not the sort that comes out of a Watties can…

So I was kinda committed to noodles for Sunday dinner with two of the world’s pickiest eaters – who sometimes run risks of being two of the world’s hungriest when they turn their noses up at what has been prepared for them – but as always google is your friend and it did not take much to turn up one of the simplest and fastest dishes that I have found yet.


So how simple is it?

OK, you’ll need a whole three major ingredients:

4 sausages, your choice of flavour

1 can of spicy Herby diced tomatoes – you know, the sort with garlic, oregano, basil, etc

Noodles, the long thin ‘ghetti ones

Makin’ it…

Put a pot of water on to boil – enough to cook the noodles – and toss in the noodles with a dash of oil once the watrer’s boiling.

Cook the sausages – don’t have to be fully cooked as they’ll finish off in the sauce.

Slice the cooked sausages into thin slices, and toss into a fry pan with a bit of oil.

Toss the tomatoes in once the sausages are sizzling (take the ‘matos out of the tin first!).

Simmer for 5-10 minutes or until the noodles are done.

Drain the noodles and mix into the sauce.

…and voilà, there you go…the girls were even up for seconds…

The original recipe also called for 1/4 cup of pesto – that is a serious load of pesto – which we didn’t have any of which is possibly not a bad thing as the girls haven’t had much exposure to herby or spicy…we’ll try that next time once I’ve grown a decent stash of basil…

Easy as and thanks to for the inspiration for this super-quick and tasty recipe…