Salmon Salad with Raspberry Vinaigrette

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Difficulty: easy

Ingredients

9 oz salmon fillet
6oz penne pasta
1 cup asparagus, sliced
1 cup raspberries
lettuce leaves
2 scallions
1/4 cup vinegar, raspberry
2 tablespoon oil, olive
1 tablespoon honey mustard
2 teaspoon sugar
1 clove garlic, minced
1/4 teaspoon pepper

Directions

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.

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.

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.

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.

Flake cooked salmon. Add salmon to pasta; toss gently. Cover and chill until serving time.

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.