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May 16, 2014

Grilled Salmon Pasta Fresca Recipe by Jamie Purviance

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Serves: 4 // Prep time: 25 minutes | Grilling time: 8 to 10 minutes

Grocery List

Fresh Produce

  • .5 oz fresh basil
  • 2 garlic cloves
  • 12 oz grape or cherry tomatoes

Meat / Poultry / Seafood

  • 2 salmon fillets (with skin), each 6 to 8 oz and 1 to 1½" thick

Oil and Spices

  • 2 tbsp extra-virgin olive oil
  • .25 tsp freshly ground black pepper
  • .5 tsp kosher salt

Other

  • 8 oz dried penne rigate pasta

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pint cherry or grape tomatoes, each cut in half
  • ⅓ cup loosely packed, thinly sliced fresh basil leaves
  • ½ teaspoon kosher salt, divided
  • 2 garlic cloves, minced
  • 2 salmon fillets (with skin), each 6 to 8 ounces and 1 to 1½ inches thick, pin bones removed
  • ¼ teaspoon freshly ground black pepper
  • 8 ounces dried penne rigate pasta
  • Fresh basil leaves

Instructions

  1. Prepare the grill for direct cooking over high heat (450° to 550°F).

  2. Bring a large pot of salted water to a boil (for the pasta).

  3. In a large skillet over medium heat, warm 1 tablespoon of the oil. Add the tomatoes and cook until slightly softened, 3 to 4 minutes, stirring occasionally. Remove from the heat and add the thinly sliced basil and ¼ teaspoon of the salt.

  4. Combine the remaining 1 tablespoon oil and the garlic, brush the mixture on the salmon, and season evenly with the remaining ¼ teaspoon salt and the pepper.

  5. Grill the salmon, skin side up, over direct high heat, with the lid closed, until you can lift the fillets off the cooking grates without sticking, 6 to 7 minutes. Turn and continue cooking to your desired doneness, 2 to 3 minutes more for medium rare. Remove from the grill and tent with foil to keep warm.

  6. Meanwhile, cook the pasta according to package directions. Drain the pasta and reserve ½ cup of the pasta water. Transfer the pasta immediately to the skillet with the tomato-basil mixture. Add additional pasta water, about 1 tablespoon at a time, as needed to coat the pasta.

  7. Flake the salmon into bite-sized pieces and discard the skin. Gently fold the salmon into the pasta and garnish with basil. Serve warm.

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