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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 ounces tricolor fusilli (corkscrew) pasta, uncooked |
1/4 cup nonfat sour cream alternative |
2 teaspoons capers |
1/4 teaspoon dried tarragon |
1/8 teaspoon pepper |
dash of salt |
vegetable cooking spray |
1 (8-ounce) salmon fillet |
2 tablespoons dry white wine |
2 tablespoons water |
2 tablespoons chopped purple onion |
1 tablespoon chopped fresh parsley |
1 small tomato, cut into wedges |
2 romaine lettuce leaves |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain. Place in a medium bowl. Combine sour cream and next 4 ingredients, stirring well. Cover and set aside.
2. Coat a small nonstick skillet with cooking spray. Place fillet in skillet; pour wine and water over fillet. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork. Remove from liquid, discarding liquid. Let cool slightly. Remove and discard skin from fillet; cut fillet into bite-size pieces, and place in a medium bowl.
3. Add cooked pasta, onion, parsley, and tomato, tossing gently. Spoon sour cream mixture over salmon mixture; stir gently. To serve, spoon salmon mixture evenly onto 2 lettuce-lined salad plates.
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