Roasted Salmon with Bow-Tie Pasta Salad

– by Jean Fisher

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.

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Roasted Salmon with Bow-Tie Pasta Salad

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Serves 4

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6 ounces bow tie-shaped pasta
4 each green onions
4 ounces carrot
4 ounces bean sprouts
4 ounces sugar snap peas
16 grape tomatoes
2 tablespoons mayonnaise
1 tablespoon & 1 teaspoon French salad dressing
1 teaspoon sesame oil
1 teaspoon lime juice
1 dash pepper
1 dash dill weed
1 pound & 8 ounces salmon fillet
2 tablespoons margarine
1 tablespoon & 1 teaspoon chopped garlic
2 teaspoons lime juice
1 dash dill weed
1 dash basil

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From grill to table in 1 hour 30 minutes.

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.