Asparagus Pasta 'n' Salmon |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Asparagus and a light lemon dressing make this pasta salad perfect for spring dinners. Grilling the salmon gives it great flavor. Ingredients:
1 salmon fillet (1 pound) |
1/2 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
3 cups uncooked bow tie pasta |
1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces |
3 medium leeks (white portion only), thinly sliced |
2 teaspoons olive oil |
2 teaspoons cornstarch |
1/2 cup water |
1/2 cup chicken broth |
3 tablespoons snipped fresh dill or 3 teaspoons dill weed |
1 tablespoon lemon juice |
Directions:
1. Sprinkle salmon with 1/4 teaspoon salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4-6 in. from the heat for 12-18 minutes or until fish flakes easily with a fork.
2. Meanwhile, cook pasta according to package directions. In a large skillet, saute asparagus and leeks in oil with until asparagus is crisp-tender. Sprinkle with remaining salt and pepper.
3. In a small bowl, combine the cornstarch, water, broth, dill and lemon juice until smooth; stir into asparagus mixture. Bring to a boil; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Drain pasta; toss with asparagus mixture. Serve with salmon. Yield: 4 servings.
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