Jetboil Cookoff Recipe: Salmon and Edamame Penne

Ask and ye shall receive. Monday I posted the winners of the Backcountry.com 2nd annual Jetboil cookoff
and Anonymous said...

"What, no recipes?"

So, I'm going to post a few on the blog over the next week and will ask the employees whose recipe it is to chime in with any extra instructions in the comments area. If you end up making one of these recipes, let us know.

Salmon and Edamame Penne by Ali Thackeray

Ingredients

• 1/4 cup red onion, diced
• 1/4 cup green bell pepper, diced
• 3 teaspoons extra virgin olive oil
• 1/8 cup green Manzanillo olives (about 10), diced
• 1/8 cup capers
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh oregano, chopped
• 1/4 cup yellow onion, diced
• 2 medium tomatoes, diced
• 6 ounces whole-wheat penne pasta
• 1/2 cup edamame
• 10 ounces (two five-ounce portions) wild salmon, with skin

Here Ali is cooking up her masterpiece in the parking lot of Backcountry.com's warehouse

Instructions

Saute onion and pepper in one teaspoon of olive oil for three minutes. Stir in olives, capers, and herbs. Remove from heat.

In a pot, saute yellow onion in one teaspoon of olive oil until golden brown. Add tomatoes. Cover and cook over low heat for 10 minutes. Remove from heat and mix in the pot with a hand blender. Stir in olive mixture. Set aside.

Boil pasta according to package directions, adding edamame about two minutes before pasta is ready. Drain.

Heat one teaspoon of olive oil in a nonstick saute an over high heat, cook salmon, skin side down, for one minute. Lower heat to medium and cook for another five minutes. Flip and cook for another minute.

In a bowl, mix pasta with three-quarters of the tomato sauce. Plate two portions. Top pasta with salmon and distribute remaining sauce across salmon.

[Then look across campground to your friends as you savor bite after savory bite]

Enjoy!

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