We also offer Diane's book as part of our popular Wild Salmon + Cookbook combo pack.
Salmon Farfalle with Parsley and Olive-Mustard Butter
Adapted from "Salmon" by Diane Morgan.
Makes 4‒6 servings.
1 pound farfalle (bow-tie) pasta
3 tablespoons unsalted butter
3 tablespoons organic macadamia nut or extra virgin olive oil
3 shallots, thinly sliced
2/3 cup pitted and halved kalamata olives
2 teaspoons Dijon-style mustard
3 (6 oz) wild Alaskan Salmon fillets cut into bite-size pieces
2/3 cup chopped flat-leaf parsley
- Boil a large pot of salted water over high heat. Add pasta and boil until cooked but still slightly chewy, about 10 minutes.
- Melt butter in a large skillet or sauté pan over medium heat. Add oil and shallots and cook, stirring until soft but not brown, about 3 minutes. Add olives and mustard; stir to combine. Add salmon and cook, stirring, until it is just cooked through, about 3 minutes. Add parsley and the salt and pepper to taste. Set aside.
- Drain pasta. Add it to sauce; toss to coat. Divide pasta among warmed plates, spooning any remaining salmon, olives and capers on top.