Leftovers- 1 of a never ending series

Leftovers are always a challenge. What to do? What to do?

The salmon refuses to go away. We've not eaten very much at all. I needed to use it.

Pasta sauce to the rescue.

3/4 lbs of salmon, cooked
1/2 avg. green pepper
1/3 commercially available roasted red pepper
1 shallot
1 clove garlic
1 tomato
1 glass of white wine
1 good sized pat of butter (not a knob)
salt
pepper
Olive Oil
Parmesan, Romano, your favorite Italian hard cheese (Pecorino Romano is what I had on hand from that same Whole Foods run last week.)

Skillet on medium heat. Olive oil to coat. Shallot and garlic cooked till clear. Drop in the rest of the veg and get the juices going. The water from the peppers and tomato will start the sauce. Break the salmon apart and put into the pan. Drop in the glass of wine, reduce by 1/3rd. Drop in the butter, salt and pepper.

Plate pasta, drop on the sauce and grate cheese to your liking. Other veggies might be great additions like squash or zucchini especially to add some color. Cherry tomatoes would be nice too.

Pick out the bones. Jeez, those pin bones are a pain. I thought I had them all and found a few in my portion. Twig helped to clean my plate. He's always good for that.