Go!

• Clean, oil and preheat grill.
• Bring a large pot of water to boil.
• Zest lemon into a small dish and set aside.
• Cut the zested lemon in half and set aside for squeezing later.
• Chop parsley and set aside in another small bowl.
• Add a pinch of salt to water when it has begun to boil.
• Sweat chopped onions in a little touch of olive oil in frying pan over medium low heat. Stir occasionally.
• Turn heat up and add more olive oil. Sautee crushed garlic with onions.
• Add pasta to boiling water. Cook to taste (about 10-12 minutes.) I like it a little chewy (al dente.)
• Meanwhile, cook the salmon skin side down (if there is skin) over a high heat. The salmon should take about 8 – 10 minutes to cook depending on thickness. Turn and sear the top of the fish. I like my salmon seared on the outsides and lightly cooked in the middle.
• When done remove salmon to plate and let cool.
• Taste pasta to see if it is done. When ready drain pasta in colander.
• Add pasta to serving bowl.
• Break up cooked salmon into bite sized pieces and pour over salmon. Squeeze lemons over pasta. Sprinkle a few dashes of olive oil. Add chopped parsley, zest, salt and pepper and toss.
• Adjust seasoning to taste.
• Serve while still hot and enjoy.

Recommendations

Timing is the key. Make sure the water is boiling before putting the fish on the grill.
I prefer Rustichella d’abruzzo pasta. It’s the only pasta that I’ve found that actually absorbs the delectable flavors of the sauce.