Salmon Penne Salad With Raspberry Vinaigrette Recipe
Nutritional Info (Per serving):
Calories: 368, Saturated Fat: 2g, Sodium: 42mg, Dietary Fiber: 4g, Total Fat: 14g, Carbs: 41g, Cholesterol: 33mg, Protein: 18g
Exchanges: Vegetable: 1, Starch: 2.5, Lean Meat: 1.5, Fat: 1.5
Carb Choices: 2.5
Prep Time: 30 mins
Cook Time: 6 mins
Rest Time: 4 h
Total Time: 36 mins
Ingredients
9 ounce(s) fish, salmon fillet
6 ounce(s) pasta, penne
1 cup(s) asparagus, bias-sliced
1 cup(s) raspberries
lettuce leaves
2 scallion(s) (green onions)
1/4 cup(s) vinegar, raspberry
2 tablespoon oil, olive
1 tablespoon mustard, honey
2 teaspoon sugar
1 clove(s) garlic, minced
1/4 teaspoon pepper, black
Preparation
Salmon Penne Salad:
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure the thickness of the fish. Remove 2 teaspoons of the Raspberry Vinaigrette; brush onto fish. Cover and chill the remaining vinaigrette until ready to use.
2. Preheat broiler. Place fish on the greased unheated rack of a broiler pan; tuck under any thin edges. Broil 4 inches from heat until fish flakes easily when tested with a fork, allowing 4 to 6 minutes per 1/2 inch thickness and turning once if 1 inch thick.
3. Meanwhile, cook pasta according to package directions, adding asparagus the last 2 minutes. Drain; rinse with cold water. Drain again. Return pasta to pan. Add reserved vinaigrette; toss gently to coat.
4. Flake cooked salmon. Add salmon to pasta; toss gently. Cover and chill until serving time.
5. To serve, add berries to pasta mixture; toss gently to mix. If desired, serve on 4 lettuce-lined plates. Top with green onion. Makes 4 (2-cup) servings.
Raspberry Vinaigrette:
In a small bowl, whisk together 1/4 cup raspberry vinegar, 2 tablespoons olive oil, 1 tablespoon honey mustard, 2 teaspoons sugar, 1 minced clove garlic, and 1/4 teaspoon ground black pepper. Cover and chill until serving time.
Nutritional Info (Per serving):
Calories: 368, Saturated Fat: 2g, Sodium: 42mg, Dietary Fiber: 4g, Total Fat: 14g, Carbs: 41g, Cholesterol: 33mg, Protein: 18g
Exchanges: Vegetable: 1, Starch: 2.5, Lean Meat: 1.5, Fat: 1.5
Carb Choices: 2.5
Prep Time: 30 mins
Cook Time: 6 mins
Rest Time: 4 h
Total Time: 36 mins
Ingredients
9 ounce(s) fish, salmon fillet
6 ounce(s) pasta, penne
1 cup(s) asparagus, bias-sliced
1 cup(s) raspberries
lettuce leaves
2 scallion(s) (green onions)
1/4 cup(s) vinegar, raspberry
2 tablespoon oil, olive
1 tablespoon mustard, honey
2 teaspoon sugar
1 clove(s) garlic, minced
1/4 teaspoon pepper, black
Preparation
Salmon Penne Salad:
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure the thickness of the fish. Remove 2 teaspoons of the Raspberry Vinaigrette; brush onto fish. Cover and chill the remaining vinaigrette until ready to use.
2. Preheat broiler. Place fish on the greased unheated rack of a broiler pan; tuck under any thin edges. Broil 4 inches from heat until fish flakes easily when tested with a fork, allowing 4 to 6 minutes per 1/2 inch thickness and turning once if 1 inch thick.
3. Meanwhile, cook pasta according to package directions, adding asparagus the last 2 minutes. Drain; rinse with cold water. Drain again. Return pasta to pan. Add reserved vinaigrette; toss gently to coat.
4. Flake cooked salmon. Add salmon to pasta; toss gently. Cover and chill until serving time.
5. To serve, add berries to pasta mixture; toss gently to mix. If desired, serve on 4 lettuce-lined plates. Top with green onion. Makes 4 (2-cup) servings.
Raspberry Vinaigrette:
In a small bowl, whisk together 1/4 cup raspberry vinegar, 2 tablespoons olive oil, 1 tablespoon honey mustard, 2 teaspoons sugar, 1 minced clove garlic, and 1/4 teaspoon ground black pepper. Cover and chill until serving time.
