Lunchbreak: Chef Jason Hammel makes farfalle with salmon and discusses the Good Food Festival and Conference

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Chef Jason Hammel

Lula Cafe
2537 N. Kedzie
(773) 489-9554

Good Food Festival and Conference
March 19-21
UIC Forum

For more information:


Farfalle with Spring Salmon, Fennel, Green Olives, Dill, White Sesame
Serves 4

1 bulb fennel, diced as small as possible
1 cup olive oil
1 tsp sesame oil
1 rind of Parmesan
1 clove garlic, sliced

red pepper flake
1/4 cup green olives, sliced

6 oz salmon

1 Tbs dill, chopped
1 Tbs sesame seeds
1 Tbs butter
1 fresh lemon for lemon juice

farfalle or pasta of your choice.

Heat oven to 275.

Step one:
In a heavy pot combine fennel, oils, rind of Parmesan and simmer very gently for 15-20 minutes, or longer, depending on the toughness of the fennel, until the vegetable is just softened.  You do not want mushy fennel at this stage.  When you think the fennel is "not quite done" add the sliced garlic.  At a low heat the garlic won't brown and we are safe.  Cook for 5 minutes more.  Remove Parmesan rind.  Set aside

Step Two:
Cook pasta according to directions. Season salmon gently with salt.  Drizzle liberally with olive oil and put in the oven for 7 minutes.

Step Three:
Drain the pasta. While the pasta is still hot add green olives, a pinch of red pepper flake, and the barely cook salmon to the fennel mixture.  Add a splash of lemon juice and the butter.  Mix thoroughly.  Break up the salmon with a fork.  It will finish cooking in the pan. Add pasta.

Step Four:
Plate pasta in bowl.  Top with white sesame seeds and chopped dill.




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