Sweet-and-Sour Salmon with Black Bean and Pasta Salad

Cooking Sequence

  • Prepare pasta and begin to chill (25 minutes)
  • Chill pasta 5 minutes, then prepare fish; serve (30 minutes)

Cooking Instructions

 Black Bean and Pasta Salad

Ingredients

1 lemon, for juice
1/4 cup fresh Italian parsley, finely chopped
12 oz tri-color rotini pasta
1 (15.25-oz) can black beans, drained and rinsed
1 (8.5-oz) jar julienne-cut, sun-dried tomatoes in oil, undrained
4 oz crumbled feta cheese
2 tablespoons capers
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Steps

  1. Bring water to boil for pasta. Squeeze lemon for juice (2 tablespoons); chop parsley.
  2. Cook and drain pasta following package instructions. Combine remaining ingredients (including 1/4 cup oil from tomatoes) in large bowl.
  3. Stir pasta into bean mixture; toss gently to coat evenly. Chill 30 minutes. Serve. (Makes 8 servings.)

 Sweet-and-Sour Salmon

Ingredients

Nonstick aluminum foil
3 lemons
1/4 cup balsamic glaze
1 teaspoon spicy steak seasoning
Large zip-top bag
4 salmon fillets; skin removed (1 1/2 lb)

Steps

  1. Preheat broiler; line baking sheet with foil. Squeeze 2 lemons for juice (1/4 cup); cut 1 lemon into wedges. Combine lemon juice, balsamic glaze, and seasoning in bag; shake to blend. Add salmon (wash hands); seal bag tightly and shake to coat salmon evenly. Let stand 10 minutes (or up to 30 minutes) to marinate.
  2. Place salmon on baking sheet. Broil 6 inches from heat for 4–5 minutes and until fish is 145°F (or opaque and separates easily). Squeeze juice from lemon wedges over salmon; serve.

Aprons Advice

  • Complete your meal with steamed broccoli, green tea, and fresh fruit.
  • The fish recipe also works well on the grill; grill 2–3 minutes on each side or until 145°F. The pasta salad can be prepared the night before to really develop the flavor.
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