Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Alaska Salmon Penne with Green Beans and Vinaigrette

Alaska Salmon Penne with Green Beans and VinaigretteRecipe courtesy of Alaska Seafood Marketing Institute.

Recipe Ingredients:

12 ounces whole wheat penne (or other pasta shapes)
1/2 pound fresh green beans, trim medium and halved
Finely grated zest and juice of 1 lemon
1 tablespoon fresh thyme leaves
1/2 teaspoon garlic salt
3 tablespoons olive oil - divided use
12 ounces Alaska salmon, fresh, thawed or frozen
Salt and freshly ground black pepper
Lemon wedges and sprigs of thyme, for garnish

Cooking Directions:

  1. Cook the pasta in boiling water for about 8 minutes, or according to package instructions, until al dente. Add the green beans to the water during the last 3 to 4 minutes of cooking time.
  2. Drain pasta and beans, reserving 3 tablespoons of the cooking liquid, then return pasta, beans and reserved liquid to the pan. Add the lemon zest, lemon juice, thyme leaves, garlic salt and 2 tablespoons of olive oil.
  3. While pasta cooks, rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.
  4. Heat a heavy nonstick skillet over medium-high heat.
  5. Brush both sides of salmon with 1 tablespoon olive oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
  6. Turn salmon over; cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
  7. Break salmon into large chunks (removing skin, if any); add to pasta. Cook and stir gently over medium heat for 1 to 2 minutes. Season to taste with salt and pepper. Garnish with lemon wedges and thyme sprigs.

Makes 5 servings.

Nutritional Information Per Serving (1/5 of recipe): Calories: 452; Total Fat: 16g; Saturated Fat: 3g; Cholesterol: 42mg; Total Carbs: 53g; Fiber: 7g; Protein: 23g; Sodium: 109mg.

Recipe and photograph courtesy of Alaska Seafood Marketing Institute.