Grilled Salmon and Maple Cream Pasta Shells

Breakfast & Brunch, Main Dish Fish & Seafood, Pasta Grill, Kitchen

By Zippylip

If you are a fan of Dizzy Pig Maple/Butter Crusted Salmon, this is a great way to serve it. Begin with a pound of pasta shells and two salmon fillets. Rub the salmon with oil and a generous application of Dizzy Pig Raging River seasoning.

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Ingredients

1 pound pasta shells
2 salmon fillets
Fresh parsley, finely chopped
Splash of light cream
Olive oil
Raging River seasoning
1 stick of butter
1/2 cup maple syrup

Directions

Start with 1 lb of pasta shells, cooked al dente in salted water.
Rub the salmon with oil, then apply a generous coat of Dizzy Pig Raging River seasoning.
Grill the salmon over hot direct heat until the exterior is well browned (a few minutes for each side)
Melt a stick of butter in a pan. Cook over medium heat until it turns brown, and what you have is fragrant browned butter.
Add about a half of a cup of maple syrup to the butter and turn the heat off. The quantity of sauce may seem to be too little, about a cup in total. However, this is a very rich and flavorful sauce.
Flake the caramelized salmon.
Add parsley, another good few shakes of Raging River seasoning, and a splash of light cream into the finished pasta and toss to coat.
Add the flaked salmon, lightly toss, and serve.

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