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- 1/4 cup raspberry vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey mustard
- 2 teaspoons sugar
- 1/4 teaspoon coarsely ground black pepper
- 1 clove garlic, minced
- 1 8 - 10 ounce fresh skinless, boneless salmon fillet or other fish fillet
- 6 ounces dried penne pasta (about 2 cups)
- 1 cup bias-sliced, trimmed fresh asparagus spears
- 1 cup sliced fresh strawberries
- Bibb lettuce leaves (optional)
- 1/4 cup bias-sliced green onions (2)
1. In a small bowl, whisk together raspberry vinegar, olive oil, honey mustard, sugar, pepper, and garlic. Reserve 2 teaspoons of the oil mixture; set aside.
2. Rinse fish; pat dry. Preheat broiler. Place fish on the greased unheated rack of a broiler pan; tuck under any thin edges. Measure thickness of the fish. Brush fish with reserved oil mixture. Broil fish 4 inches from the heat until the fish flakes easily when tested with a fork. (Allow 4 to 6 minutes per 1/2-inch thickness of fish; if fillet is 1 inch thick, turn once halfway through broiling.)
3. Meanwhile, cook pasta in boiling salted water according to package directions, adding the 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.
4. 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.