Brined Salmon On Cuttlefish Ink Pasta – a delicious recipe with Salt, parsley, freshly squeezed lemon juice, green onions, peanut oil, Salmon filet. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Combine the first 5 ingredients in a small bowl and mix until combined.
2
Place 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.
3
Prepare 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.
4
Boil 4 quarts of salted water. Add the pasta and cook until aldente; 7 to 9 minutes. Drain.
5
Place the cooked pasta on a platter and top with the grilled salmon. Drizzle the reserved marinade on top.
774
kcal
Calories
43
g
Fat
49
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 teaspoons Johnny's Seafood Seasoning or substitute Lawry's Seasoning Salt, 2 tablespoons chopped fresh parsley, 3 tablespoons freshly squeezed lemon juice, 1/4 cup chopped green onions, and more.
Yes, Brined Salmon On Cuttlefish Ink Pasta falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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