Mi Casa Del Lago's Notes:
Expand4 teaspoons Johnny's Seafood Seasoning or substitute Lawry's Seasoning Salt Ask a question about this ingredient
2 tablespoons chopped fresh parsley Ask a question about this ingredient
3 tablespoons freshly squeezed lemon juice Ask a question about this ingredient
1/4 cup chopped green onions Ask a question about this ingredient
1/3 cup peanut oil or vegetable oil Ask a question about this ingredient
1 1/2 pound Salmon filet Ask a question about this ingredient
8.8 ounces package of wheat germ and cuttlefish ink pasta Ask a question about this ingredient
Combine the first 5 ingredients in a small bowl and mix until combined.
Ask a question about this stepPlace salmon filet(s) in resealable plastic bag. Reserve 2 tablespoons of marinade and pour the remainder into the bag. Squeeze out the air, seal the bag and marinade in the refrigerator for 1 to 4 hours.
Ask a question about this stepPrepare very hot grill or grill pan. Remove the salmon from the bag and sear, flesh side down for 4-5 minutes. Turn to skin side down, lower heat to medium and grill for an additional 4 minutes. Remove from grill and cover with foil.
Ask a question about this stepBoil 4 quarts of salted water. Add the pasta and cook until aldente; 7 to 9 minutes. Drain.
Ask a question about this stepPlace the cooked pasta on a platter and top with the grilled salmon. Drizzle the reserved marinade on top.
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Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
