Salmon Penne Salad with Raspberry Vinaigrette
For this main-dish salad recipe, toss a raspberry mustard dressing with cooked pasta, salmon, and asparagus and then chill. At serving time, add fresh raspberries for color and sweetness.
Ingredients
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1 8- to 10-ounce fresh or frozen skinless, boneless salmon fillet or other fish fillet
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1 recipe Raspberry Vinaigrette (see recipe below)
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6 ounces dried penne pasta (about 2 cups)
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1 cup bias-sliced fresh asparagus spears
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1 cup fresh red raspberries or sliced fresh strawberries
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Lettuce leaves (optional)
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2 green onions, sliced
Directions
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.
Make-Ahead Directions
Prepare Raspberry Vinaigrette; cover and chill for up to 24 hours. Make salmon-pasta mixture as directed through Step 4; cover and chill for up to 4 hours. Serve as directed in Step 5.
Nutrition information
Calories 368, Total Fat 14 g, Saturated Fat 2 g, Cholesterol 33 mg, Sodium 42 mg, Carbohydrate 41 g, Fiber 4 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Starch 2.5, Lean Meat 1.5, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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