The Alaska State Fair marks the start of fall every year. Farm animals, 100 pound cabbages and pumpkins, zucchinis the size of a football, food carts, games, rides, and–my favorite–booths from local artisans. We came home with a beautiful painting of Denali by my favorite artist, really full bellies, and some absolutely incredible infused olive oil. The basil infused olive oil is so good I have been tempted on more than one occasion to drink it straight from the bottle. (I haven’t stooped that low, I promise.)
Anyhow, because the olive oil is so good, we wanted to highlight it with spaghetti and fresh sockeye salmon seasoned with thyme, sage, and rosemary. I also threw in some marinated sundried tomatoes and artichokes. The result was perfect. Not only was it very light, but all of the flavors brought out the lovely basil tones in the olive oil. It was so fantastic it inspired me to try infusing my own olive oil (someday).
I can’t wait to make this again! Guilt free and extraordinarily flavorful. Yummmmmmm!
Basil Spaghetti with Salmon, Sundried Tomatoes, and Artichokes:
- 1/2 pound of wheat spaghetti
- 1 pound of fresh Alaskan salmon
- about a teaspoon (maybe a little more) each of thyme, sage, and rosemary
- 1 cup or so of marinated artichokes, drained, and chopped
- 1/2 cup or so of sundried tomatoes in oil, chopped
- a tablespoon or so of Italian seaoning
- 1 tablespoon or a little more of basil infused olive oil
- fresh parmesan, grated
- Lightly cover your salmon with a little olive oil (not basil).
- Sprinkle with thyme, sage, and rosemary.
- Cook in a tagine or in the oven until just cooked through.
- While the salmon is cooking, heat your pasta water and then cook until al dente.
- Also, in a large skillet, add the artichokes, sundried tomatoes, and Italian seasoning.
- When the pasta is finished, very lightly coat with the basil olive oil.
- Add the sundried tomatoes and artichokes to the pasta.
- Mix well.
- Serve with a piece of salmon on top and lightly cover with parmesan cheese.