This is a simple pasta dish that’s enriched by sockeye’s boldness and the tang and brine of capers.
- 1 portion sockeye salmon (about 1 pound)
- 2/3 cup olive oil
- 16 ounces fettuccine (2 cups)
- 1/2 cup capers
- 8 cloves garlic, peeled + crushed
- zest and juice from 2 lemons
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 8 tablespoons parsley, minced
- 8 tablespoons dill, minced
- grated Parmesan
Preheat oven to 350 °F. Season fish with salt + pepper, place on parchment-lined baking sheet (skin side down).
Bake for 10-15 minutes, until just cooked through but still pink inside. Set aside. Once the salmon is cool enough to handle, break it into large flakes.
While fish is baking, bring pot of salted water to boil. Add fettuccine, stirring occasionally, cooking until tender. Drain + rinse the pasta in cool water.
Heat 6 tablespoons of olive oil in skillet over medium heat. Add capers + garlic, and fry for a few minutes. Add lemon zest, salt, and red peppers flakes. Set aside.
COMBINE + SERVE
Place pasta in a bowl. Add salmon, remaining olive oil, lemon juice, fried capers, garlic, lemon zest, salt, and red pepper flakes, parsley, and dill. Toss to combine. Serve with grated parmesan.
Tip: Grill the salmon instead of baking it! Grill over high heat for 3-4 minutes, skin side up. Flip and grill additional 3-4 minutes. If fish sticks, wait 30 seconds before checking again.
Know Your Cook
- Michael and Nelly Hand -
Michael and Nelly Hand are a husband and wife team who fish aboard the 31- foot Pelican. They’re passionate about bringing you the best fish they can catch and creating community around the dinner table. In that spirit, the Hands share a selection of recipes for the wild sockeye they caught for our members.