Grilled Salmon & Zucchini Pasta

I’ve come to realize that the best way to enjoy cooked salmon & zucchini is by way of grilling. I’m absolutely certain they can never be truly delicious otherwise. No, no, don’t try persuading me any other way. And when I like something, I try to put it into pasta.

Fortunately, salmon & zucchini goes well with pasta. If it were lemon chicken or beef stew, it might get weird. But then again… that sounds delicious. I have a thing for pasta.
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I quite like to call this a sort of Mediterranean pasta dish. With the smoky flavours lent by grilling, the dish is elevated a thousand times as compared plainly throwing in the salmon and zucchini into the pasta sauce itself. Shrimp is optional but HIGHLY recommend.
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I also think that pre-cooking these elements allow me to control how far I want them to go (just tender for zucchini and medium rare for salmon!). I’d say that I could also do this the day before and just assemble when I need to.
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For additional sweetness, I like to caramelize some onion slices. After all, the tomatoes are naturally tart so this is a very nice balance.
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I like to use whole peeled tomatoes.
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Canned tomatoes are so much better than out-of-season tasteless ones. Definitely worth stocking a few cans in the pantry!
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The grilled things are added in at the very very end because they are already cooked after all.
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Yes, this isn’t very pretty looking. I don’t really try. 
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Oh, but the smokiness from all that grilling makes this pasta dish so good!
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More shrimp and zucchini for me please!
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 “Blessed is the man that trusteth in the Lord, and whose hope the Lord is.” {Jeremiah 17:7}

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Grilled Salmon & Zucchini Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pasta
Serves: 4-6
Ingredients
  • 250 gm (8 oz) Pasta of Choice (I mixed Penne & Lumaconi Rigati)
  • 1 piece Salmon Fillet
  • ½ lbs (225 gm), shelled large Shrimp
  • 1 Zucchini, sliced
  • 1 Red Onion, peeled & sliced
  • 2 cloves Garlic, minced
  • 1 can Whole Peeled Tomatoes
  • 2 + 2 tbsp Canola Oil
  • Salt & Pepper
Steps
  1. Cook the pasta in salted boiling water until al dente.
  2. Meanwhile, place zucchini slices & shrimp in a large bowl. Rub with 2 tbsp canola oil & a good sprinkling of salt & pepper.
  3. Season salmon fillet on both sides with salt & pepper as well.
  4. Heat up a grill pan until lightly smoking.
  5. Grill salmon fillet to your liking. I took mine off at medium rare/medium. Grill zucchini only until just tender. Grill shrimp (about ½ min each side). Remove & set aside. Cut up zucchini & salmon to manageable pieces if necessary.
  6. In a deep pan, heat up remaining 2 tbsp canola oil on MED.
  7. Saute onion slices & garlic with a small pinch of salt. Once onion is translucent, pour in tomatoes from the can & an additional splash of water to wash out the can.
  8. Break down the tomato. Once it simmers, add in drained cooked pasta.
  9. Toss in all the grilled items. Stir to mix well & serve up immediately!

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