Barbecued Salmon and Portabella with Pasta Recipe

Serves/Makes: 4


  • 12 ounces fresh salmon (1-inch thick)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons chopped fresh oregano
  • 1 garlic clove, minced
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup Extra Virgin Olive Oil
  • 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 Spanish Olives
  • Sprigs of fresh oregano (for garnish)
How to cook Barbecued Salmon and Portabella with Pasta:
  • 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, barbecued salmon, Portabella, and zucchini among 4 plates and sprinkle 1 tablespoon chopped Spanish olives over the top of each serving.
  • Garnish each plate with fresh oregano sprig.

This recipe for Barbecued Salmon and Portabella with Pasta serves/makes: 4

The Barbecued Salmon and Portabella with Pasta recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Salmon (more Salmon recipes)
Preparation Method: Barbecue (more Barbecue recipes)

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