Celebrity Salmon on Farfalle with Black Olive Pesto

Total Time:
46 min
20 min
1 min
25 min

5 servings

  • Marinade:
  • 1/2 tablespoon sambal oelek (or to taste)
  • 3 tablespoons soy sauce
  • 3 tablespoons honey
  • 1/2 bunch fresh thyme, finely chopped
  • 1/2 bunch fresh rosemary, finely chopped
  • Ground black pepper
  • 5 (5-ounce) fresh salmon fillets
  • Black Olive Pesto:
  • 1 tablespoon roasted garlic
  • 1/2 ounce pine nuts, toasted
  • 10 ounces pitted black Kalamata olives (blanch briefly in boiling water and drain)
  • 1/4 cup, plus 1 tablespoon extra-virgin olive oil
  • 1/4 cup heavy cream
  • 2 ounces mascarpone
  • 3 ounces grated Parmesan
  • 1 1/4 pounds farfalle (bowtie pasta)
  • 1 tablespoon olive oil
  • Garnish:
  • 1 dozen cherry tomatoes
  • Olive oil, for sauteing
  • 2 ounces sun-dried tomatoes, chopped
  • 1/4 bunch chives, chopped
  • 1/4 bunch whole chive sprigs
  • For the marinade: Combine the sambal oeleck, soy sauce, honey, thyme, rosemary, and black pepper. Marinate salmon fillets for at least 1 hour or up to 5 hours, refrigerated.

  • In a food processor, combine the roasted garlic, toasted pine nuts, blanched black olives, olive oil, heavy cream, mascarpone, and Parmesan and process until a smooth paste is obtained. Pesto can be prepared while salmon is marinating.

  • Cook the pasta al dente in lightly salted water and olive oil. Remove pasta from water, drain.

  • Cook the marinated salmon on the grill with crisscross markings until caramelized.

  • While fish is grilling, cut cherry tomatoes in halves and saute in olive oil with sun-dried tomatoes and chives. Toss pasta with the pesto and warm slightly if desired. Do not boil. For each portion, serve 1 piece of salmon over pasta with pesto, and garnish with tomato chive saute on top.

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