Total Time:

30 min(Preparation) / 15 min(Cooking)



Summer Salmon BBQ Pasta Salad


1 Pkg (375g)Catelli Smart® Penne
4 pieces (4.5 – 5 oz each)salmon fillets (skin on if cooking on the BBQ)
3medium-sized pink or red grapefruits
1 cup (128 g)carrots, chopped or shredded
1 cup (100 g)candied pecans
16large leaves of Boston Butter lettuce



Prepare the Catelli Smart® Penne according to the package directions.

While the pasta is cooking, peel and cut the grapefruits between the membrane to release the segments. Reserve the juice for the dressing.

Chop or shred the carrots.
Combine the dressing ingredients in a separate bowl.
Drain the pasta and combine with carrots and dressing. Cover and refrigerate for 15 minutes.
Pan fry or BBQ the salmon fillets, cooked to medium. 
Arrange the lettuce leaves on plates and spoon pasta salad on top. Place one salmon fillet on top of each dish.
Arrange grapefruit segments around each salad and pour remaining dressing over top. Lastly, sprinkle candied pecans and parsley over saladChef Don Guthro, North Shore Culinary School, Vancouver

TipsAlso, if the salmon fillets are barbequed, place the fillets in a ziplock bag with a portion of the dressing. Seal the bag, massage the fillets and place in the refrigerator overnight to marinade.
Try making the candied pecans at home! Preheat oven to 300° F. Toss the pecans with ¼ cup of maple syrup. Place the pecans on a baking sheet lined with parchment paper and bake until the pecans are no longer sticky (check after 10 min, takes about 12 - 15 min).



1 tsp of chopped fresh parsley