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Strawberries, Salmon, and Penne

Makes: 4 servings
Prep 30 mins Chill 2 hrs to 4 hrs Broil 4 mins to 6 mins  per 1/2-inch thickness
Strawberries, Salmon, and Penne
  • 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.

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