fresh tomato and caper pasta with basil and grilled salmon

We are well into summer and one of the things I love most about this season is how the heat just makes you want to eat lighter and healthier. And thank goodness for that. I love winter and all of the hearty meals that come with it, but summer is the best. We are always looking for new meals that are light, healthy, and that we think River might also like. While we were visiting family in Boise this last weekend, my sister-in-law made us something similar to this and we loved, loved, loved it. And, the best part is, River loved it too. So, as soon as we got home we wanted to make it again. We changed a few things, and added a few things, but it was still delicious. I hope you can find the perfect night to make this dish for your dinner sometime soon.

Summertime Pasta with Grilled Salmon
serves 4

You're gonna need...

1 package of fettuccine
3 cloves of garlic, minced
3 tablespoons. extra light olive oil
2 cups of small tomatoes, halved
1 tsp salt, or more to taste
1 tsp freshly black pepper, or more to taste
1 pound of salmon
1 cup of basil leaves, then lightly chop
3 tablespoons of capers, drained
4 cups of spinach leaves

Brown Sugar Glaze

You're gonna need...

1/2 cup of tequilla
1/2 cup of brown sugar
1 tsp salt
1/2 tsp pepper


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook using the directions. Stir occasionally. Drain pasta and move to a large bowl. Add the garlic, two tablespoons of olive oil, salt, and pepper. Toss to combine well. In a small saute pan heat a tablespoon of olive oil  on medium heat and toss the tomatoes for a couple minutes, just to soften them a bit, and then throw them in the pasta. Add the basil, and capers to the pasta and toss to combine.

For the salmon, mix the tequila, brown sugar, salt, and pepper in a small bowl. Mix until combined. Place the salmon in a small casserole dish and spread the glaze over the fish. Heat your grill and once the charcoal is ready place the fish skin side down on the grill. Cook for 10 minutes.

Place a handful of spinach on each plate or shallow bowl then place some of the pasta over that. Top with a piece of the salmon and serve.

recipe adapted from here