02-03-2005, 02:10 PM
1/4 cup fresh lemon juice
2 tablespoons chopped fresh oregano
1 garlic clove, minced
1/2 teaspoon freshly ground pepper
1/2 cup Star® Extra Virgin Olive Oil
12 ounces fresh salmon (1-inch thick)
2 large (about 6 ounce) Portabella
mushroom caps, cut into thick strips
2 medium green or golden zucchini,
halved lengthwise
1/2 pound capellini or spaghetti pasta,
cooked al dente
1/4 cup chopped Star® Spanish Olives
Sprigs of fresh oregano (for garnish)
Prepare barbecue grill for direct cooking (medium heat).
Thirty minutes before needed, combine lemon juice, oregano, garlic, pepper and olive oil. Reserve two thirds of olive oil mixture. Brush remaining olive oil mixture onto salmon, Portabella mushrooms and zucchini while grilling. Repeat brushing with olive oil mixture several times during cooking.
When cooking is completed, break salmon into bite-size pieces, cut mushroom strips and zucchini halves into 1-inch pieces; set aside and keep warm.
Heat reserved olive oil mixture in large skillet and add cooked capellini; heat thoroughly. Divide capellini and grilled ingredients among 4 plates and sprinkle 1 tablespoon chopped Spanish olives over the top of each serving. Garnish each plate with fresh oregano sprig.
Serves 4.
2 tablespoons chopped fresh oregano
1 garlic clove, minced
1/2 teaspoon freshly ground pepper
1/2 cup Star® Extra Virgin Olive Oil
12 ounces fresh salmon (1-inch thick)
2 large (about 6 ounce) Portabella
mushroom caps, cut into thick strips
2 medium green or golden zucchini,
halved lengthwise
1/2 pound capellini or spaghetti pasta,
cooked al dente
1/4 cup chopped Star® Spanish Olives
Sprigs of fresh oregano (for garnish)
Prepare barbecue grill for direct cooking (medium heat).
Thirty minutes before needed, combine lemon juice, oregano, garlic, pepper and olive oil. Reserve two thirds of olive oil mixture. Brush remaining olive oil mixture onto salmon, Portabella mushrooms and zucchini while grilling. Repeat brushing with olive oil mixture several times during cooking.
When cooking is completed, break salmon into bite-size pieces, cut mushroom strips and zucchini halves into 1-inch pieces; set aside and keep warm.
Heat reserved olive oil mixture in large skillet and add cooked capellini; heat thoroughly. Divide capellini and grilled ingredients among 4 plates and sprinkle 1 tablespoon chopped Spanish olives over the top of each serving. Garnish each plate with fresh oregano sprig.
Serves 4.