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July 16, 2006
Salmon and Edamame Pasta Salad
1 1/2 cups uncooked farfalle (about 4 ounces bow tie pasta)
2/3 cup shelled edamame
Cooking spray
1 (4-ounce) salmon fillet, skinned
2 teaspoons olive oil
1 cup finely chopped red onion
4 ounces baby spinach (about 6 cups)
1/4 cup chopped fresh dill
4 teaspoons whole-grain Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cook pasta in boiling water 5 minutes. Add edamame; cook 6 minutes or until tender. Drain and rinse with cold water. Drain and place in a large bowl.
Heat a nonstick skillet coated with cooking spray over medium-high heat. Add salmon; cook 7 minutes or until fish flakes easily when tested with a fork, turning once. Coarsely chop salmon. Add to pasta mixture; toss gently to combine.
Heat oil in pan over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; cook 2 minutes or just until wilted, stirring frequently. Add spinach mixture and dill to pasta mixture; toss gently to combine. Add mustard, salt, and pepper; toss gently to coat.
Yield: 4 servings (serving size: 1 cup)
CALORIES 262(27% from fat); FAT 8g (sat 1.3g,mono 3.2g,poly 2.2g); PROTEIN 17.1g; CHOLESTEROL 14mg; CALCIUM 137mg; SODIUM 418mg; FIBER 4.8g; IRON 3.6mg; CARBOHYDRATE 31.5g
Posted by carcharhinid at July 16, 2006 07:53 PM