Salmon Penne Salad With Raspberry Vinaigrette

Salmon Penne Salad Ingredients

Salmon – a 9 ounce fillet
Pasta – 6 ounces of Penne pasta
Raspberries – 1 cup, preferably fresh
raspberry vinegar – 1/4 cup
lettuce – 4 fresh, crisp, iceberg leaves
Asparagus – 1 cup, sliced
Scallions – 2 medium sized onions, chopped fine or sliced
Mustard – 2 tablespoons preferably honey mustard. If unavailable, you can use any mild mustard like Dijon mustard
Garlic- 1 clove minced fine
Olive oil – 2 tablespoons
Sugar – 2 teaspoons
black pepper - 1/4 teaspoon

Preparation

Add the raspberry vinegar, olive oil, sugar, garlic and the ground black pepper to a small bowl and whisk it thoroughly. Add 1 tablespoon of the honey mustard and continue whisking until the dressing has emulsified. Keep the dressing refrigerated until needed.
If the salmon is frozen, make sure that you thaw it out completely before cooking. Rinse out the fish gently but thoroughly and pat it dry with paper towels.
Mix 2 teaspoons of the vinaigrette and 1 tablespoon of honey mustard together and brush it onto the fish and make sure that it is evenly coated. Preheat your broiler and grease the rack of the unheated broiler pan. Broil the fillet 4 inches from the heat for about 5 minutes per 1/2 inch of its thickness. Therefore, if it is 1 inch thick, you would turn it over once. Test it periodically with a fork until it flakes easily.
Cook the Penne pasta according to the package instructions. Add the asparagus during the last 2 minutes of its cooking. Drain the pasta and rinse it out with cold water. Repeat this once more. Add the remainder of the vinaigrette to the pasta and toss it gently to coat. Penne pasta has ridges which allow it to hold more of the vinaigrette.
Flake the cooked salmon and add it to the pasta. Toss the salad once more and allow it to remain in the refrigerator until serving time. Place the four lettuce leaves on four salad plates and arrange the salad on top of them. Top each serving with the chopped onions and halved raspberries.

Health Tips

Each serving of Salmon Penne Salad with Raspberry Vinaigrette contains 368 Calories, 33 mg of Cholesterol and 41g of Carbs.
Raspberries are very high in antioxidants and medical research has shown that a regular consumption of these berries will help to prevent cardiovascular diseases, diabetes and even cancer. You can add a few more raspberries to your salad