Grilled Salmon Penne Raspberry Vinaigrette Salad Recipes

By | January 14, 2009

Grilled  Penne Salad Recipe With Salmon

Grilled Salmon Ingredients:

4 ounce boneless and skinless salmon fillet
3 ounce penne pasta
½ cup asparagus, sliced bias
½ cup fresh raspberries
1/8 cup raspberry vinegar
1 small clove garlic, minced
½ tablespoon honey
1 teaspoon granulated sugar
1 tablespoon olive oil
1/8 teaspoon freshly ground black pepper
Salt to taste
1 fresh green onion or scallion, sliced
Lettuce leaves

Method:

  1. If you are using frozen salmon fillets, don’t forget to thaw them thoroughly before proceeding further. Rinse the fish under running water and pat it dry with the help of paper towels.
  2. Whisk honey along with raspberry vinegar, olive oil, garlic, freshly ground black pepper and sugar together in a small bowl. Remove 1 tablespoon of this mixture to brush the salmon fillets and set aside the remaining oil mixture to toss it along with pasta.
  3. Cook penne pasta in sufficient boiling water with added salt according to the directions mentioned on the package. In the last 2 minutes of cooking pasta add chopped asparagus. Drain the pasta along with asparagus in a strainer when both are firm. Discard the boiling water. Wash the drained hot pasta with cold water and drain again. Return the drained pasta in a medium size sauce pan and stir in the reserved oil mixture. Toss well with the help of a wooden spoon to coat.
  4. Preheat the broiler.
  5. Place the dry salmon fillet on the rack of an unheated greased broiler pan, any thin edges should be tucked in and the thickness of the fish should be measured.
  6. Broil the salmon fillets approximately 4 inches away from the heat for about 5 to 6 minutes (for ½ inch thick fish). If the fillet is 1 inch thick then you may need to broil for 6 to 8 minutes, turning once halfway. Test the fish with the help of a fork, if it flakes easily then consider it done.
  7. Flake the cooked fillet when it is hot and toss it along with the pasta and oil mixture. Transfer the contents in a bowl and cover it. Place the bowl in the refrigerator to chill for at least 3 to 4 hours.
  8. Before serving add fresh berries to the pasta and toss to mix well. Line a plate with lettuce and serve the pasta over it. If desired garnish with chopped scallions. This recipe makes 2 servings.

Health Tip:

  • Grilled salmon penne rasberry salad is a diabetes friendly recipe that provides about 368 calories, 14 gm total fat, 18 gm proteins and 41 gm carbohydrates per serving.
  • This recipe also provides 4 gm dietary fiber, 33 mg cholesterol and 42 mg sodium per serving.