Saturday, September 11, 2010
Salmon & Noodle Bowl
*Adapted from Better Homes and Gardens magazine, April 2008. There's a video showing how to make this recipe here.
PREP: 30 minutes
9-oz. pkg. refrigerated fettuccine pasta
1 lb. skinless, boneless 1" thick salmon, cut into 2-4 pieces
salt and ground black pepper
6 cups packaged fresh baby spinach
1/2 cup bottled roasted red or yellow sweet peppers
1/2 cup reduced-calorie balsamic vinaigrette salad dressing
1. Prepare pasta according to package directions. Add a teaspoon of olive oil to the water to keep the noodles from sticking together.
2. Meanwhile, brush 1 tablespoon olive oil on salmon. Sprinkle with salt and pepper. Heat an extra-large skillet over medium heat; add salmon. Cook 8-12 minutes or until salmon flakes, turning once. Remove salmon and flake into bite-sized pieces (discarding scales if attached).
3. Add 1 tablespoon to the skillet along with spinach and sweet peppers. Cook and stir 1-2 minutes, until spinach is just wilted. Drain pasta; add to skillet. Add dressing and return salmon to the skillet; toss to coat. Season with salt and pepper. Divide among four bowls and serve.
For Asian flavor, substitute wheat soba noodles instead of the fettuccine and hoisin sauce instead of the balsamic vinaigrette dressing.