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Strawberries, Asparagus, Salmon & Penne Salad (broil) -- e-w

Source of Recipe

BH&G New Dieter’s Cookbook 2003
Strawberries, Asparagus, Salmon & Penne Salad (broil) -- e-w
Plan ahead…needs to chill for 2 to 4 hours before serving.
Serves: 4

1/4 c. raspberry vinegar
2 T. olive oil
1 T. honey mustard
2 tsp. sugar
1/4 tsp. coarsely ground black pepper
1 clove garlic, minced

1 8-to-10-oz. fresh skinless, boneless salmon fillet – or – other fish fillet

6 oz. dried penne pasta (about 2 cups)
1 c. bias-sliced, trimmed asparagus spears
1 c. sliced fresh strawberries
1/4 c. sliced green onions (2)

Optional: Bibb lettuce leaves

In a small bowl whisk together the first 6 ingredients. Reserve 2 tsp. of the oil mixture; set aside

Preheat broiler. Rinse fish; pat dry. Place fish on the greased unheated rack of a broiler pan; tuck under any thin edges. Measure thickness of fish. Brush fish with reserved oil mixture. Broil fish 4-inches from heat until fish flakes easily with a fork.

(Allow 4 to 6 minutes per 1/2-inch thickness; if fillet is 1 inch thick, turn once halfway through broiling.)

Meanwhile, cook pasta according to package directions, adding asparagus 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.

Flake cooked salmon. Add salmon to pasta; toss gently. Cover and chill for 2 to 4 hours. To serve: Add berries to pasta mixture; toss gently to mix. If desired serve on lettuce-lined plates. Sprinkle with green onions.

One serving equals: 332 calories…11 gm fat (2 gm saturated)…30 mg cholesterol…72 mg sodium…40 gm carbohydrate…3 gm fiber…18 gm protein +++EXC: 1 vegetable…1 fruit…1-1/2 starch…1-1/2 meat…1 fat +++WWP: 7