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Salmon Steaks and Linguine with Cilantro Pesto
Yield: Makes 4 servings
Red snapper, tuna, or orange roughy can easily be substituted for the salmon.
Ingredients:
Nonstick cooking spray
1-1/2cups halved Brussels sprouts, cooked crisp-tender
2cups sliced mushrooms
1cup frozen tiny peas, thawed
1/2cup thinly sliced celery
2tablespoons lemon juice, divided
1-1/2teaspoons dried dill weed, divided
4small salmon steaks (3 to 4 ounces each)
8ounces linguine, cooked and kept warm
Cilantro Pesto (recipe follows)
Salt and black pepper
Preparation:
1.Spray large skillet with cooking spray. Heat over medium heat until hot. Add Brussels sprouts, mushrooms, peas and celery; cook and stir about 5 minutes or until mushrooms are tender. Sprinkle with 1 tablespoon lemon juice and 1/2 teaspoon dill weed; remove from heat and keep warm.2.Sprinkle both sides of salmon with remaining 1 tablespoon lemon juice and remaining 1 teaspoon dill weed. Grill over medium-hot coals or broil 6 inches from heat source about 5 minutes on each side or until fish flakes easily when tested with fork.3.Mix linguine and Cilantro Pesto in bowl; add vegetable mixture and toss. Season to taste with salt and pepper. Spoon pasta onto serving plates; top with salmon. Garnish with lemon wedges, if desired.
Nutritional Information:
Serving Size:
Sodium
188 mg
Protein
32 g
Fiber
5 g
Carbohydrate
61 g
Cholesterol
46 mg
Saturated Fat
2 g
Total Fat
10 g
Calories from Fat
20 %
Calories
455
Dietary Exchange:
Meat
2
Vegetable
3
Starch
3
Fat
1
Cilantro Pesto
Yield: Makes 4 servings (1 tablespoon each)
Ingredients:
1cup loosely packed fresh cilantro leaves
1clove garlic, minced
2tablespoons grated Parmesan cheese
1tablespoon pine nuts or slivered almonds
1tablespoon olive oil
1tablespoon lemon juice
1/4teaspoon fennel seeds
Preparation:
1.Combine all ingredients in food processor or blender; process until almost smooth, adding 1 teaspoon water at a time, if necessary, until mixture is medium to thick consistency.
Previous: Salmon Salad with Basil Vinaigrette, Salmon Rissoles, Salmon Ravioli with Lemon and Dill Beurre Blanc, Salmon ravioli, Salmon Patties,
Next: Salmon with Cranberry-Poblano Salsa, Salmon with Dill-Mustard Sauce, Salmon with green butter, Salmon with Warm Mango Salsa, Salmon, Asparagus & Orzo Salad,
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