Salmon Edamame Pasta Recipes

HONEY SOY GRILLED SALMON WITH EDAMAME

Steps:

• Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.
• Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.
• Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
• Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.

SALMON AND EDAMAME PASTA SALAD

Steps:

• Cook pasta in boiling water 5 minutes. Add edamame; cook 6 minutes or until tender. Drain and rinse with cold water.
• Drain and place in a large bowl.
• Heat a nonstick skillet coated with cooking spray over medium-high heat.
• Add salmon; cook 7 minutes or until fish flakes easily when tested with a fork, turning once. Coarsely chop salmon. Add to pasta mixture; toss gently to combine.
• Heat oil in pan over medium-high heat. Add onion; sauté 4 minutes or until tender.
• Add spinach; cook 2 minutes or just until wilted, stirring frequently. Add spinach mixture and dill to pasta mixture; toss gently to combine. Add mustard, salt, and pepper; toss gently to coat.

EDAMAME, SALMON, AND PASTA SALAD

Steps:

• In a large saucepan, bring the water to a boil over high heat. Add the pasta. Return to a boil and boil for 4 minutes. Stir in the edamame. Boil for 3 to 4 minutes, or until the pasta is just tender. Drain well in a colander.
• Meanwhile, in a large bowl, stir together the salmon, celery, onion, bell pepper, and tomatoes.
• Stir the pasta mixture into the salmon mixture.
• In a small bowl, whisk together the remaining ingredients except the lettuce. Pour over the salad, tossing to coat.
• Place 2 lettuce leaves on each plate. Spoon the salad onto the lettuce.
• nutrition information
• (Per Serving)
• Calories: 365
• Total Fat: 7.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 1.5g
• Monounsaturated: 2.0g
• Cholesterol: 58mg
• Sodium: 375mg
• Carbohydrates: 46g
• Fiber: 5g
• Sugars: 10g
• Protein: 28g
• Dietary Exchanges
• 3 Starch
• 3 Lean Meat

SMOKED SALMON PASTA VERDE

Steps:

• Boil wine in medium saucepan until reduced to 3/4 cup, about 8 minutes. Remove wine from heat and whisk in crème fraîche.
• Meanwhile, cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add sugar snap peas or edamame to same pot and cook until peas are crisp-tender, about 2 minutes. Drain pasta and peas, then return to pot.
• Pour crème fraîche mixture over pasta and peas. Add green onions, parsley, and thyme; toss to coat. Add salmon; toss again. Season pasta with salt and pepper. Divide pasta among plates and serve.

SALMON & EDAMAME PASTA RECIPE

Steps:

• Cook pasta and drain.. Heat pan and cook salmon until fish flakes easily. ADd to pasta and combine. Heat oil in pan an add edamame, onion, spinach...cook till tender. Add mustard and spices. Serve.