This recipe comes from Diane Morgan's visually stunning cookbook and compendium of Salmon lore. It came highly recommend by The New York Times, and we agree!
We also offer Diane's book as part of our popular Wild Salmon + Cookbook combo pack.
Salmon Farfalle with Parsley and Olive-Mustard Butter
Adapted from Salmon by Diane Morgan
Serves 4 to 6
1 pound farfalle (bow-tie) pasta
3 tablespoons unsalted butter
3 tablespoons organic macadamia nut or extra virgin olive oil
3 shallots, thinly sliced
2/3 cup pitted and halved kalamata olives
2 teaspoons Dijon-style mustard
3 (6 oz each) wild Alaskan Salmon fillets cut into bite-size pieces
2/3 cup chopped flat-leaf parsley