Salmon is one of the most versatile ocean fishes out there – grill it, bake it, sautée it, sandwich it, and there will still be ways left to enjoy a hunk of this fabulously flavorful, orangey-pink meat. Because of the density of its meat, salmon can hold up to heavier sauces and cooking methods better than most flaky fish.
The cold and briny waters of the Pacific produce some of the freshest Chinook (king) salmon in the country. And nobody knows salmon better than Chef John Howie – one of PNW’s leading seafood chefs, who’s about to show you one of his favorite ways to use salmon – in a delicious, low-fat, omega-3 fatty acid rich, pasta salad.
*** A PASTA SALAD TIP:
“Normally, when you’re cooking pasta, you want to make it al dente. But this is for a salad, so we want the pasta to be cooked all the way through.” – Chef John Howie