Recipe courtesy of Colleen McGuirk
Episode: Dining on Deck
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46 min
20 min
1 min
25 min
5 servings


Black Olive Pesto:


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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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