Pesto Pasta with Marinated Salmon
This recipe is sure to satisfy your tastebuds with our wild Alaskan Sockeye salmon marinaded in a delightful mix of oils, honey, vinegar, and spices. With pine nuts, pesto, and lemon zest, our creamy pesto pasta is the perfect recipe for a night in and a glass of red wine - full of flavor and comfort.
Pesto Pasta with Marinated Sockeye Salmon
Ingredients
- 2 (6 oz portions ) Popsie’s Sockeye salmon, marinated (recipe follows)
- 12 oz Rigatoni or other hearty pasta shape
- Water to cook pasta
- 1 handful of kosher salt
- ½ cup pesto, homemade or store bought
- ¼ cup pine nuts, lightly toasted
- 1 lemon, washed and zested
- ¼ cup freshly grated parmesan
- Salt and pepper, to taste
- Extra virgin olive oil, for drizzling
- Fresh basil for garnish (optional)
Marinade ingredients for salmon
- ¼ cup virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 ½ tsp honey
- 2 tsp minced garlic
- 1 tbsp fresh basil
- 2 tsp fresh parsley
- 1 tsp fresh rosemary, chopped
- 1 tsp salt
- ½ tsp black pepper
Directions
- While the fish is marinating, use this time to preheat your oven to 325F, to toast the pine nuts while also bringing a large pot of salted water to a boil for the pasta.
- Cook the pasta to the manufacturer’s instructions or to the desired texture you prefer. Strain pasta and set aside, reserving at least ⅓ cup of the pasta water for later use.
- Using a small oven safe pan or small sheet pan, toast pine nuts for approximately 5-7 min, taking care not to burn them. *They burn very easily because of their high oil content.*
- When the pine nuts are complete, set aside to cool and switch your oven to the broil setting.
- Remove salmon from the marinade and wipe the excess off. Do not rinse the fish.
- Place the fish skin side down on a sheet pan lined with foil and lightly season with salt and pepper.
- Broil for about 5-7 minutes. Pull from the oven and let it rest.
- When slightly cooled, remove the skin and use a fork to break the cooked salmon into substantial pieces.
- Using a large pan, bring the reserved pasta cooking liquid to a simmer.
- Add in your cooked pasta and move around until the pieces re-warm and come apart.
- Now fold in your pesto, salmon, pine nuts and lemon zest and taste for seasoning.
- Serve garnished with grated parmesan and fresh torn basil if desired.