Recipe
Salad
Alaska Salmon Penne with Green Beans Vinaigrette
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 12 oz. penne (or other pasta shapes) | ||
| 8 oz. (about 2 c.) fresh green beans, trimmed and halved | ||
| ⅓ c. olive oil, divided | ||
| 3 Alaska salmon fillets (4 oz each), fresh, thawed or frozen | ||
| Finely grated zest and juice of 1 large lemon | ||
| 2 tbsp. fresh thyme leaves | ||
| ½ tsp. garlic salt | ||
| Salt and freshly ground black pepper, to taste | ||
| Lemon wedges and sprigs of thyme, for garnish |
Directions
- 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 2 tablespoons of the cooking liquid, then return pasta, beans and reserved liquid to the pan. Add the lemon zest, juice, thyme leaves, garlic salt and 1/4 cup 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 remaining 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.
- Cook's tip: Sprinkle a few capers over the finished dish.
Recipe Source:
adapted from recipes.alaskaseafood.org.