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    Strawberries, Asparagus, Salmon & Penne


    Source of Recipe


    net

    List of Ingredients






    Strawberries, Asparagus, Salmon & Penne Salad


    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

    Recipe
 

 

 

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