We picked up this recipe for a healthy and refreshing entrée from the husband & wife team of Sue Ellery and Tom Hunter, the Founders of much acclaimed Stella Cadente Olive Oil in Mendocino, California. Tom and Sue got it courtesy of Julie Liebenbaum of Mendocino’s Boonville General Store. The Boonville General Store serves delectable lunches and brunches, and brilliant pastry. We thought Julie did such a great job creating this recipe that we had to share it with you.

The Meyer was introduced from China and is believed to be a hybrid between a true lemon and the mandarin orange. They are not as tart as conventional lemons and prized by cooking enthusiasts for delivering the tang of lemons without the pucker.Use the freshest garlic, pasta, parsley and lemons available and you will taste the difference. Enjoy!

Ingredients for 4 Servings

• 1 Pound Penne Pasta or Fusili Pasta
• 6 Ounces Smoked Wild Sockeye Salmon
• 2 Tablespoons Rinsed & Minced Capers
• Zest of 1 Lemon
• 2 Tablespoons Chopped Garlic Chives
• 2 Tablespoons Chopped Italian Parsley
• 1 Tablespoons Fresh Lemon Juice
• 3 Tablespoons Stella Cadente Meyer Lemon Oil
• Salt & Freshly Ground Pepper to Taste

Preparation

1. Boil the pasta in plenty of salted water until al dente and rinse under cold water.
2. Shred the salmon into pieces just smaller than the pasta.
3. In a small bowl whisk together the lemon juice, Stella Cadente Meyer Lemon Oil, salt and pepper.
4. In a large bowl toss together the pasta, smoked salmon, lemon zest, chives and parsley.
5. Drizzle the dressing over the pasta and toss lightly to coat.
6. Serve at room temperature with a mixed green salad and crusty French bread.

To purchase the award-winning oil for which this recipe was created go to: Stella Cadente Meyer Lemon Oil

To purchase Alaskan Wild Sockeye Salmon smoked over alder wood fires go to: Smoked Wild Sockeye Salmon

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