Racheal Ray, eat your heart out.
This dish takes about 30 minutes to make and involves some canned food. Take 5 members of the squash family (I used 2 winter squash, one squash, and 2 zucchini) sliced to half a cm. Saute with whole onion, diced with one clove garlic in olive oil. Meanwhile, take 3 T olive oil (seriously, do not skimp for this recipe), add two minced cloves of garlic, 1 t dried basil, 1/2 t cayenne pepper, 1/2 t paprika, and saute. add two cans (DO NOT drain fat) of Bear and Boar brand Wild Alaskan Pink Salmon and bring to heat (this was excellent canned food: two ingredients, salmon and salt, FYI). Add diced tomatotes (about five fresh, I had to supplement with a completely drained can of diced tomatoes). Bring to heat. Serve salmon over sauted squash mix. If you are missing Italian food, miss it no more with this dish. Fan-freaking-tastic.
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