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Serves/Makes: 4

Ingredients:

• 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:

• 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

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Main Ingredient: Salmon
Preparation Method: Barbecue