Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 servings
- Calories357
- Total Fat (g)15
- Saturated Fat (g)3
- Cholesterol (mg)70
- Sodium (mg)87
- Carbohydrate (g)40
- Fiber (g)1
- Protein (g)17
- Vitamin A (DV%)8
- Vitamin C (DV%)38
- Calcium (DV%)4
- Iron (DV%)23
*Percent Daily Values are based on a 2,000 calorie diet
Strawberries, Salmon, & Fettuccine
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Ingredients
- 1/3 cup raspberry vinegar
- 3 tablespoons olive oil
- 2 teaspoons sugar
- 1/4 teaspoon coarsely ground pepper
- 1 clove garlic, minced
- 1 8- to 10-ounce skinless, boneless salmon fillet or other fish fillet
- 1 9-ounce package refrigerated spinach or plain fettuccine
- 1 cup sliced strawberries
- 1/4 cup sliced green onions
Directions
In a small bowl whisk together raspberry vinegar, olive oil, sugar, pepper, and garlic. Reserve 1 tablespoon of the oil mixture; set aside.
Rinse fish; pat dry. Place fish on the greased, unheated rack of a broiler pan; tuck under any thin edges. Brush fish with reserved oil mixture. Broil 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily with a fork.
Meanwhile, cook pasta in boiling salted water according to package directions; drain. Return pasta to saucepan. Pour remaining oil mixture over pasta; toss to coat.
Flake cooked salmon. Add salmon and strawberries to pasta; toss gently. Transfer to a warm serving platter. Sprinkle with green onions.
jen.mcnabb says:
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Comments (1)
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This is a fantastic recipe! I reduced the amount of olive oil by half and put in balsamic vinegar instead (I also substituted in red wine vinegar since I didn't have raspberry vinegar). Instead of green onions, I added some grilled fresh asparagus. The whole wheat pasta plus the pink of the salmon, red of the strawberries, and green of the asparagus made this dish a treat for the eyes and for the taste buds. I'd love to see even more easy, creative recipes like this one!
4/4/2010 01:04:02 PM Report Abuse