serves 6 - 8
· 1 lb. salmon
· Salt & pepper
· 2 tbs. butter
· ½ tbs. dried basil
· 1 bay leaf
· 1 jar capers
· 10 to 15 greek olives
· 1 box tri-color rotini pasta
· Extra Virgin Olive Oil
· ¼ cup red wine vinegar
· 4 ribs celery, sliced thinly
· ½ red onion, sliced thinly
· Chevrai cheese crumble (or another crumble tart cheese)
Set your oven to 350°F. Lay a piece of foil down large enough to create a pouch for your salmon. Spray it with olive oil and lay your salmon down on the foil and season liberally with salt and pepper.
In a sauce pot, melt your butter with the basil and bay leaf until thoroughly heated. Mix in your capers and olives and then pour the contents across the salmon. Enfold the salmon in the foil until there is only a little hole for vent. Place into the oven and bake for 20 minutes. If the salmon does not reach 165°F then give it another 5 to 10 minutes. After the fish comes to temperature, remove from the oven, open the foil and place the fish on a plate, and then place in the refrigerator to chill.
Generously salt a pot of water (no oil!) and cook your pasta according to the box direction until al dente. Drain the pasta and wash with cold water to stop the cooking. Pour the pasta with about two tablespoons of extra virgin olive oil and ¼ teaspoon ground black pepper, and toss to coat. Set in the refrigerator to chill.
Now slice your and red onion thinly and soak in a solution of half water and half lemon juice for at least five minutes.
Take out the chilled salmon and, using a fork, flake the salmon off the skin. Pour the salmon, caper, & olives mixture into a large mixing bowl, discarding the foil, skin, and bay leaf. Add the pasta, olive oil, vinegar, and celery to the bowl and gently mix until combined.
Crumble the cheese on top and give a few gentle stirs to fold in the cheese. Serve on a bed of lettuce.