I still had uncooked salmon scraps left from last night, so here’s what I did with them – it’s Larry’s favorite. I personally don’t really like this, because I hate asparagus, and it flavors the entire dish.

• Ginger Butter Pasta with Salmon (Hot Pasta, Hugh Carpenter, p. 58)
• Spinach, baby arugula, and cherry tomatoes dressed with a splash of balsamic vinegar and olive oil
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)

No wine tonight, but Pinot Noir would have been nice with this.