Honey-Mustard Grilled Salmon and Pasta Salad

Name: Honey-Mustard Grilled Salmon and Pasta Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters fresh baby salad greens; 2 mediums bell peppers, cut into 3/4-inch pieces; 59 milliliters Dijon mustard; 170 grams cups uncooked fusilli (corkscrew) pasta; 0 teaspoons ground mustard; 59 milliliters honey; 2 teaspoons lemon juice; 454 grams salmon fillet, 1/2 inch thick (about 1 pound), cut into 4 pieces; 0 teaspoons salt; 59 milliliters olive or vegetable oil; 118 milliliters white balsamic vinegar or white wine vinegar; 1 medium zucchini, cut into 3/4-inch pieces

Honey-Mustard Grilled Salmon and Pasta Salad is a dairy free and pescatarian main course. One serving contains 547 calories, 30g of protein, and 22g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up lemon juice, zucchini, fusilli pasta, and a few other things to make it today. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients.

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Shake

Equipment you will use

Grill

Brush salmon with about 2 tablespoons of the dressing. In large bowl, toss bell peppers, zucchini and 1 tablespoon of the dressing.

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Bell Pepper

Zucchini

Salmon

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Bowl

Place vegetables in grill basket.

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Vegetable

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Grill

Place salmon, skin side down, on grill.

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Salmon

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Grill

Add vegetables to grill. Cover and grill salmon and vegetables over medium heat 10 to 15 minutes, shaking grill basket to turn vegetables occasionally, until salmon flakes easily with fork and vegetables are crisp-tender.

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Vegetable

Salmon

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Grill

Cook and drain pasta as directed on package. Rinse with cold water; drain. In large bowl, mix pasta, vegetables and about 1/4 cup of the dressing.

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Vegetable

Pasta

Water

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Bowl

Arrange salad greens on 4 plates. Top with pasta mixture.

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Greens

Pasta

Place salmon on pasta and vegetables.

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Vegetable

Salmon

Pasta

Drizzle each serving with 2 to 3 tablespoons of the dressing.

Sprinkle with dill weed.

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Dill

Serve with remaining dressing.

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Grill

Bowl

Ingredients

Servings:

473milliliters

fresh baby salad greens 2mediums

bell peppers, cut into 3/4-inch pieces 59milliliters

Dijon mustard 170grams

cups uncooked fusilli (corkscrew) pasta 0teaspoons

ground mustard 59milliliters

honey 2teaspoons

lemon juice 454grams

salmon fillet, 1/2 inch thick (about 1 pound), cut into 4 pieces 0teaspoons

salt 59milliliters

olive or vegetable oil 118milliliters

white balsamic vinegar or white wine vinegar 1medium

zucchini, cut into 3/4-inch pieces

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.