MENU
 
 
 
 

  • Honey Mustard Grilled Salmon And Pasta Salad

    0 votes
    Honey Mustard Grilled Salmon And Pasta Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Honey-Mustard Dressing (see below)
    • 1 lb salmon fillet, 1/2" thick cut into 4 pcs
    • 2 med bell peppers cut 3/4" pcs
    • 1 med zucchini cut 3/4" pcs
    • 2 c. uncooked fusilli (corkscrew) pasta (6 ounce)
    • 2 c. fresh baby salad greens
    • 1 Tbsp. minced fresh dill (or possibly 1/2 tspn dry dill weed)
    • 1/2 c. white balsamic vinegar (or possibly white wine vinegar)
    • 1/4 c. olive or possibly vegetable oil
    • 1/4 c. honey
    • 1/4 c. Dijon mustard
    • 2 tsp lemon juice
    • 1/4 tsp salt
    • 1/4 tsp grnd mustard

    Directions

    1. Heat coals or possibly gas grill for direct heat.
    2. Make Honey-Mustard Dressing: Shake all ingredients in tightly covered container.
    3. Brush salmon with about 2 Tbsp. of the dressing. Toss bell peppers, zucchini and 1 Tbsp. of the dressing. Place vegetables in grill basket. Place salmon, skin-side down, on grill. Cover and grill salmon and vegetables 4 to 6 inches from medium heat 10 to 15 min, shaking grill basket to turn vegetables occasionally, till salmon flakes easily with fork and vegetables are crisp-tender.
    4. Cook and drain pasta as directed on package. Rinse with cool water; drain. Mix pasta, vegetables and about 1/4 c. of the dressing.
    5. Arrange salad greens on 4 plates. Top with pasta mix. Place salmon on pasta and vegetables. Drizzle each serving with 2 to 3 Tbsp. of the dressing. Sprinkle with dill weed. Serve with remaining dressing.
    6. This recipe yields 4 servings.
    7. Comments: White balsamic vinegar is lighter and sweeter in flavor than its darker partner, making it perfect for dressing crisp and delicate salad greens. Although new to supermarket shelves, this vinegar is sure to become a popular staple in many kitchen cupboards.

    Similar Recipes

    Leave a review or comment