For the olive butter:
- 1 minced garlic clove
- 1 onion
- 18 pitted olives cooked in oil
- 1 teaspoon chopped fresh parsley
- 3 tablespoons olive oil
- 2 teaspoons mustard
- freshly ground black pepper sea salt
For the salmon:
- sea salt
- 200g orzo, acini di pepe, or any other small sized pasta
- 4 pieces of fresh salmon – 200 g each
- freshly ground black pepper
- fresh parsley for dressing
- a few pitted olives for dressing
To make the olive butter : the onions, garlic, parsley and olives are mixed until finely chopped in a blender. Add butter and mustard, and continue to mix them until you get a smooth paste. Add pepper and sea salt to taste. Place the butter on a food wrap and shape it to a cylinder with a diameter of 3 cm. Wrap the foil tightly, place it in a plastic bag and let it rest in the freezer for 5 days. When ready, unfoil the content and slice it into pieces of 2 cm each.
To cook the salmon: Start a grill fire. In the meantime prepare a medium saucepan, fill half of it with water, add salt and bring to boil. When the water starts to boil, add the pasta and stir regularly until soft. Drain the pasta, but do not rinse, and put them into a warm bowl, add 2 tablespoons of olive oil. Cover with a lid and keep them warm until serving.
Season the salmon fillets with salt and pepper. Place the salmon on the grill with the skin facing up for up to 8 minutes, and then rotate the salmon pieces until brown on the opposite side as well. Turn the salmon fillet one more time and let it cook until it is well-done; it is important not to make it dry. Before removing the salmon from the grill, spread olive butter on top of it.
Serve the pasta with salmon, placed with its skin facing up, with a slice of olive butter on top, add chopped parsley and olives.
Suitable wine: Salmon and Casa Amati Cabernet-Sauvignon wine are a classic combination: the wine firmness will highlight the delicious taste of salmon, and the aroma of olive butter will emphasize the rich bouquet of the wine.