Roasted Salmon with Bow-Tie Pasta Salad
Roasted in foil over the barbecue grill, this tender salmon is accompanied by a tangy pasta and vegetable salad made with French salad dressing and sesame oil.
How many servings?From kitchen to table in 1 hour 30 minutes.
bow tie-shaped
pasta
carrot
bean sprouts
sugar snap peas
mayonnaise
French salad dressing
sesame oil
lime juice
pepper
dill weed
salmon fillet
margarine
chopped garlic
lime juice
dill weed
basil
Directions
- If using charcoal briquettes, start grill 45 minutes to
1 hour before meal time.
- In a large saucepan, heat water on high until boiling.
- When water boils, add pasta and cook on high until pasta
is tender (about 15 minutes).
- Drain and rinse pasta and place in a refrigerator bowl
with a cover.
- Dice green onion, carrot and bean sprouts and add to pasta.
- Add snap peas and tomatoes to pasta.
- In a small bowl, mix together mayonnaise, French salad
dressing, sesame oil and lime juice.
- Pour dressing over pasta and vegetables and mix well.
Sprinkle in pepper and dill weed and stir once more. Cover
and place in refrigerator to cool.
- Thirty minutes before meal time, prepare salmon.
- Roll out a length of aluminum foil about double in length
of the fish fillet. Lay fillet in the middle of the foil.
- In a small mixing bowl, combine margarine, garlic, lime
juice, dill weed and basil. Mix well and spread over the
top of the salmon fillet.
- Fold foil over the fish first from the sides into the
center and then from the ends toward the middle. Crimp edges
to seal.
- Place foil-wrapped fish onto the grill and close cover.
Roast for 20 minutes.
- Serve salmon with chilled pasta salad.