Recipe courtesy of Colleen McGuirk
Celebrity Salmon on Farfalle with Black Olive Pesto
- Level: Intermediate
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1117
- Total Fat
- 51
- Saturated Fat
- 15
- Carbohydrates
- 111
- Dietary Fiber
- 8
- Sugar
- 20
- Protein
- 55
- Cholesterol
- 118
- Sodium
- 1356
- Total: 46 min
- Prep: 20 min
- Inactive: 1 min
- Cook: 25 min
Ingredients
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
Directions
- 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.