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Grilled Salmon Penne Salad with Raspberry Vinaigrette
2 h 55 m
Diabetic Living Magazine
“Brush some of the peppy raspberry-mustard dressing on the salmon as it cooks, and toss the rest with the salad before serving.”
1 8 to 10-ounce fresh or frozen skinless, boneless salmon fillet or other fish fillet
¼ cup raspberry vinegar
2 tablespoons olive oil
1 tablespoon honey mustard
2 teaspoons sugar
1 clove garlic, minced
¼ teaspoon coarsely ground black pepper
6 ounces dried penne pasta (about 2 cups)
1 cup bias-sliced, trimmed fresh asparagus spears
1 cup fresh raspberries or sliced fresh strawberries
2 green onions, sliced
Cracked Black Pepper (optional)
1Thaw fish, if frozen. Rinse fish; past dry with paper towels. In a small bowl, whisk together raspberry vinegar, oil, honey mustard, sugar, garlic, and pepper. Remove 2 teaspoons of the oil mixture for brushing fish; set aside remaining oil mixture to toss with pasta.
2Preheat broiler. Place fish on the greased unheated rack of a foil-lined broiler pan; tuck under any thin edges. Measure thickness of the fish. Brush the 2 teaspoons oil mixture over fish. Broil fish 4 inches from the heat until fish flakes easily when tested with a fork. (Allow 4 to 6 minutes per ½-inch thickness of fish; if fillet is 1 inch thick, turn once halfway through broiling.)
3Meanwhile, cook pasta in boiling salted water according to package directions, adding the asparagus for the last 2 minutes of cooking. Drain well; rinse with cold water and drain again. Return pasta mixture to saucepan. Pour remaining oil mixture over pasta; toss to coat.
4Flake cooked salmon. Add salmon to pasta; toss gently. Cover and chill for 2 to 4 hours.
5To serve, add berries to pasta mixture; toss gently to mix. Sprinkle with green onions. Makes 4 servings. If desired, sprinkle with cracked black pepper.