Brined Salmon On Cuttlefish Ink Pasta

• 4 teaspoons Johnny's Seafood Seasoning or substitute Lawry's Seasoning Salt
• 2 tablespoons chopped fresh parsley
• 3 tablespoons freshly squeezed lemon juice
• 1/4 cup chopped green onions
• 1/3 cup peanut oil or vegetable oil
• 1 1/2 pounds Salmon filet
• 8.8 ounces package of wheat germ and cuttlefish ink pasta

1. Combine the first 5 ingredients in a small bowl and mix until combined.
2. Place salmon filet(s) in resealable plastic bag. Reserve 2 tablespoons of marinade and pour the remainder into the bag. Squeeze out the air, seal the bag and marinade in the refrigerator for 1 to 4 hours.
3. Prepare very hot grill or grill pan. Remove the salmon from the bag and sear, flesh side down for 4-5 minutes. Turn to skin side down, lower heat to medium and grill for an additional 4 minutes. Remove from grill and cover with foil.
4. Boil 4 quarts of salted water. Add the pasta and cook until aldente; 7 to 9 minutes. Drain.
5. Place the cooked pasta on a platter and top with the grilled salmon. Drizzle the reserved marinade on top.

salt, parsley, freshly squeezed lemon juice, green onions, peanut oil, salmon filet

Taken from food52.com/recipes/9158-brined-salmon-on-cuttlefish-ink-pasta (may not work)