Alaska Salmon Penne with Green Beans and Vinaigrette
Recipe courtesy of Alaska Seafood Marketing Institute.
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
- 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.
- 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.
- While pasta cooks, rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.
- Heat a heavy nonstick skillet over medium-high heat.
- 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.
- 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.
- 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.