Robert Opelle grew up in American Samoa and later worked in some of the finest hotels on the California coast. So if you sense an eclectic blend of Pacific Rim and European influences in his culinary creations, you aren’t mistaken. “Mom is Samoan and was the first real chef I was exposed to,” he says. Opelle enjoys incorporating foods of the islands (coconuts and papayas, for example) with European ingredients. The result: creative preparations such as Grilled Salmon with Tzatziki Sauce on Spinach Penne Pasta with a goat cheese purée. A 23-year veteran of the culinary industry, Opelle has worked in the kitchens of such popular restaurants as Oysters and Josh Slocum’s, as well as large-scale hotels, including the Ritz-Carlton, the Surf and Sand, and the Westin. Now, he’s creating masterpieces for Sundried Tomato American Bistro & Cafes, including the tasty dish featured here.


GRILLED SALMON WITH TZATZIKI SAUCE ON SPINACH PENNE PASTA
Makes 6 to 8 servings

INGREDIENTS
4         lbs. salmon steaks
1         tbs. fresh thyme, chopped
3         tbs. fresh Italian parsley, chopped
1         tbs. salt
1/2      tbs. black pepper, ground
1         cup olive oil
2         cups sour cream
1         cup crème fraiche
1/2      cup cucumber, finely diced
2         shallots, finely diced
1/2      red bell pepper, finely diced
1         lemon, juiced
4         cups penne pasta
1/2      cup goat cheese
1/2      cup Parmesan cheese
4         cloves garlic, chopped
1         cup baby spinach, chopped
           Salt and white pepper (to taste)

PREPARATION
Combine the thyme, 2 tablespoons of the parsley, and the salt and black pepper with the olive oil, and marinate the salmon steaks in the mixture for 20 minutes.
   
Meanwhile, to prepare the Tzatziki Sauce, combine 1 cup of the sour cream and remaining parsley with the crème fraiche, cucumber, shallots, red bell pepper and lemon juice, and season with salt and white pepper to taste. Set the mixture aside.
   
Cook the pasta according to package instructions.
   
Combine the remaining cup of sour cream with the goat cheese, Parmesan cheese, garlic and spinach in a blender, and purée. Season with salt and white pepper to taste.
   
Grill the salmon steaks for approximately 15 minutes.
   
In a sauté pan, combine the cooked penne and the spinach cheese sauce. Cook at medium- low heat for five minutes.
   
To serve, place a serving of the pasta with the spinach sauce on a plate, top with grilled salmon and drizzle with the Tzatziki Sauce.