I had some free time today and worked on this recipe:
Lemony Spinach Linguini With Salmon
In a quart freezer bag put:
8 ounces spinach linguine, precooked and dehydrated at home. Break into thirds once dry.
1/4 cup olive oil, in a leakproof container
3 packets lemon juice
1 3 ounce pouch of salmon
In a small ziploc bag take:
1/2 tsp granulated garlic
1 tsp dried dill
1/2 tsp dried lemon zest
1/4 cup shelf stable Parmesan cheese
Cover the pasta with enough boiling water to fully cover. Seal well, and put in a cozy for 10-15 minutes, till rehydrated. Put the pouch of salmon under the bag to warm it up. Drain any remaining water carefully, opening a small corner of the bag.
Toss with the oil, lemon juice and seasonings. Fold in the salmon.
This was also put up as my blog entry for today on my website: