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| Salmon Salad with Raspberry Vinaigrette | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: Prep Time: 30 mins Cook Time: 6 mins Difficulty: easy Serving Size: 4 |
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 |
| Preparation: | |
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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. | |
| Instructions: | |
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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. | |
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