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Bowtie with Copper River Salmon, Broccolini, Summer Squash & Baby Tomatoes

Bowtie with Copper River Salmon, Broccolini, Summer Squash & Baby Tomatoes

Executive chef Sam Marvin shows you how to bake pasta into a delicious little gift with this summer recipe.
Ingredients
  • 3 cups dry bowties (cooked al dente)
  • 8 oz. Copper River Salmon (boneless & skinless)
  • 4 stalks broccolini (cut & blanched)
  • 2 oz. summer squash (sliced thin)
  • 10 each baby tomatoes (various colors, halved)
  • 1 clove garlic (minced)
  • Fresh basil (a few whole leaves)
  • 1 oz. extra virgin olive oil
  • 1 tbl. butter
  • Juice from ½ a lemon
  • Salt & pepper
  • Pinch of red chili flakes
  • 2 sheets parchment paper


Directions:


1. Cook pasta in boiling salted water to al dente, drain then place in a mixing bowl, add butter & garlic, toss together and then add, broccolini, summer squash, baby tomatoes that are crushed in your hand before adding, lemon juice, salt, pepper & chili flakes. Set aside and let macerate


2. Slice your salmon into 2 oz. filets


3. Lay your parchment sheet out and fold in half


4. Lay your pasta down and then top with 2 filets of your salmon, a little lemon and fresh basil


5. Fold the parchment around the edges tightly in ¼ in folds to create a half moon shape. Make sure you press down firmly as you fold and crimp to seal the packets well otherwise steam will escape.


6. Place the packets on a baking sheet and cook at a pre heated 375-degree oven for 10 to 12 minutes


7. Serve the parchment packet directly on a plate and cut open at the table


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