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.
Creamy Pesto Pasta with Marinated Sockeye Salmon
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Category
Pasta
Servings
2
Prep Time
20-30 minutes
Cook Time
30-45 minutes
Ingredients
2 individual 6oz portions of Popsie’s sockeye salmon, marinated (recipe follows)
12 ounces 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
Quality extra virgin olive oil, for drizzling
Fresh basil for garnish (optional)
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
Marinade ingredients for salmon
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 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 saute pan, bring the reserved pasta cooking liquid to a simmer.
Add in your cooked pasta and move around until the pieces rewarm 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.