Grilled Salmon & Asparagus Pasta Salad
Prep: 25 minutes plus cooling
Grill: 8 minutes • Serves: 8
1 pound skin-on salmon fillet
1 tablespoon Food Club Pure Olive Oil
1/2 teaspoon Food Club Iodized Salt
1/2 teaspoon Food Club Black Pepper
1/2 bunch asparagus, trimmed (about 1/2 pound)
1/3 cup sliced almonds
1/3 cup Food Club Real Mayonnaise
1/4 cup Food Club Stone Ground Dijon Mustard
2 tablespoons Food Club Distilled White Vinegar
2 teaspoons chopped fresh dill
1/3 cup pitted and chopped Food Club Whole Spanish Queen Olives
1.Prepare outdoor grill for direct grilling over medium-high heat. Cook pasta as label directs; drain, rinse with cold water and cool.
2.Brush salmon with 1/2 tablespoon oil; sprinkle with 1/8 teaspoon each salt and pepper. In medium bowl, toss asparagus, remaining 1/2 tablespoon oil, and 1/8 teaspoon each salt and pepper. Place salmon, skin side up, and asparagus on hot grill rack; cover and cook salmon 8 minutes or until internal temperature reaches 145°, turning once, and asparagus 5 minutes or until tender-crisp, turning frequently. Transfer salmon to large plate and asparagus to cutting board; cool slightly and remove skin from salmon. Cut salmon and asparagus into 1-inch pieces; cool.
3.In large skillet, toast almonds over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
4.In large bowl, whisk mayonnaise, mustard, vinegar, dill, and remaining 1/4 teaspoon each salt and pepper; fold in olives, pasta, salmon and asparagus. Serve pasta salad sprinkled with almonds. Makes about 10 cups.
Approximate nutritional values per serving (1-1/4 cups):
443 Calories, 17g Fat (2g Saturated), 40mg Cholesterol,
436mg Sodium, 48g Carbohydrates, 4g Fiber, 1g Sugars, 22g Protein