Tender fish and a fresh non-mayo pasta salad is a combo nobody can pass. Deliciously simple and comes together in 30 minutes. Perfect for picnics and potlucks!
Cedar Plank-Grilled Alaska Coho Salmon with Fresh Seaweed Pasta Salad
- Two 12 oz packs Sea to Table Alaska Coho Salmon
- Salt & Pepper
- 2 Cedar Grilling Planks
- 1 package Penne or Rotini seaweed pasta
- 2 corn on the cob
- 1 bunch asparagus
- 10 oz cherry tomatoes, halved
- 2 cups arugula, roughly chopped
- 3 tbsp fresh mixed herbs (parsley, dill, lovage and/or mint), finely chopped
- 2 tbsp of your favorite pesto (store bought or homemade)
- Juice from 1 lemon
- Parmigiano Reggiano, shaved
- Olive oil
- Salt and Pepper
For the Fish:
For the Seaweed Pasta Salad:
- Defrost the fish in the refrigerator for about 24 hours. Pat it completely dry with paper towels when thawed.
- Soak the cedar planks for 15 minutes in water. Then pat dry lightly. Preheat you grill to 400F
- Pat the salmon dry then season with salt and pepper. Place, skin side down, on the cedar plank. Grill* with lid closed for about 12 minutes or until the fish is tender and flaky.
- Serve along, on top or mixed into our Kelp Pasta Salad (recipe follows)
Kelp Pasta Salad Preparation:
- Boil the pasta following the directions on the box (no need to add salt as the seaweed adds the salt for you). When cooked, drain and refresh under cold water.
- Toss the asparagus with little olive oil, salt and pepper. Grill along with the corn and fish until tender.
- Cut the corn off of the cob and the asparagus into bite sized pieces before tossing with the cold pasta along with pesto, tomatoes, arugula and herbs.
- Add lemon juice, Parmigiano, salt and pepper to taste.
Tip: *Keep a spray bottle with water close by as the plank sometimes catches fire. Simply spritz flames with water.