Salmon Farfalle with Parsley and Olive-Mustard Butter
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Our lead recipe comes from Diane Morgan’s visually stunning cookbook and compendium of Salmon lore. It came highly recommend by The New York Times, and we agree!

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.

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