jglass
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GRILLED SALMON AND PASTA
1/4 C. fresh lemon juice
2 T. chopped fresh oregano1 garlic clove, minced
1/2 tsp. freshly ground pepper1/2 C. Star® Extra Virgin Olive Oil12 oz. fresh salmon (1−inch thick)2 large (about 6 oz.) Portabella
mushroom caps, cut into thick strips2 medium green or golden zucchini,
halved lengthwise
1/2 lb. capellini or spaghetti pasta, cooked al dente
1/4 C. chopped Star® Spanish OlivesSprigs of fresh oregano (for garnish)
Prepare barbecue grill for direct cooking (medium heat).
Thirty minutes before needed, combine lemon juice, oregano, garlic, pepper andolive oil. Reserve two thirds of olive oil mixture. Brush remaining olive oil mixtureonto salmon, Portabella mushrooms and zucchini while grilling. Repeat brushingwith olive oil mixture several times during cooking.
When cooking is completed, break salmon into bite−size pieces, cut mushroomstrips and zucchini halves into 1−inch pieces; set aside and keep warm.
Heat reserved olive oil mixture in large skillet and add cooked capellini; heatthoroughly. Divide capellini and grilled ingredients among 4 plates and sprinkle 1tablespoon chopped Spanish olives over the top of each serving. Garnish eachplate with fresh oregano sprig. Serves 4.
1/4 C. fresh lemon juice
2 T. chopped fresh oregano1 garlic clove, minced
1/2 tsp. freshly ground pepper1/2 C. Star® Extra Virgin Olive Oil12 oz. fresh salmon (1−inch thick)2 large (about 6 oz.) Portabella
mushroom caps, cut into thick strips2 medium green or golden zucchini,
halved lengthwise
1/2 lb. capellini or spaghetti pasta, cooked al dente
1/4 C. chopped Star® Spanish OlivesSprigs of fresh oregano (for garnish)
Prepare barbecue grill for direct cooking (medium heat).
Thirty minutes before needed, combine lemon juice, oregano, garlic, pepper andolive oil. Reserve two thirds of olive oil mixture. Brush remaining olive oil mixtureonto salmon, Portabella mushrooms and zucchini while grilling. Repeat brushingwith olive oil mixture several times during cooking.
When cooking is completed, break salmon into bite−size pieces, cut mushroomstrips and zucchini halves into 1−inch pieces; set aside and keep warm.
Heat reserved olive oil mixture in large skillet and add cooked capellini; heatthoroughly. Divide capellini and grilled ingredients among 4 plates and sprinkle 1tablespoon chopped Spanish olives over the top of each serving. Garnish eachplate with fresh oregano sprig. Serves 4.