Ingredients: 12 ounces fresh Salmon fillets (1-inch thick) 1/4 cup fresh lemon juice 2 tbsp chopped fresh oregano 1 garlic clove, minced 1/2 tsp freshly ground pepper 1/2 cup Extra Virgin Olive Oil 2 large (about 6 ounce) Portabella mushroom caps, cut into thick strips 2 medium green or golden zucchini, halved lengthwise 1/2 pound capellini or spaghetti pasta, cooked al dente 1/4 cup Spanish Olives, chopped Sprigs of fresh oregano (for garnish)

Serves/Makes: 4

How to cook Barbecued Salmon and Portabella Mushrooms with Pasta:

• Combine lemon juice, oregano, garlic, pepper, olive oil and set aside for 30 minutes.
• Wash the pieces of fish thoroughly under cold running water.
• Place the fillets in salt water and let it soak for 10 minutes.
• Rinse well under cold running water, drain it well.
• Prepare barbecue grill on medium heat for direct cooking.
• Brush olive oil mixture onto salmon, Portabella mushrooms and zucchini while grilling.
• Repeat brushing with olive oil mixture several times during cooking.
• When cooking is completed, break salmon into bite-size pieces, cut mushroom strips and zucchini halves into 1-inch pieces set aside and keep warm.
• Heat remaining olive oil mixture in large skillet and add cooked capellini heat thoroughly.
• Divide capellini, barbecued salmon, Portabella, and zucchini among 4 plates and sprinkle 1 tablespoon chopped Spanish olives over the top of each serving.
• Garnish each plate with fresh oregano sprig.

Notes: