Ingredients
- 1 1 3.3 lb. pouch or 64 oz. can* red or pink Alaska Salmon,
- drained
- 1 lb. 1 lb. (3 ea.) red bell peppers, sliced 1
- 1 lb. 1 lb. (3 ea.) yellow bell peppers, sliced 1
- 1 lb. 1 lb. (3 ea.) zucchini, sliced 1/2
- 1 1/2 lbs. 1 1/2 lbs. eggplant, large, sliced 1/2 half-rounds
- Olive oil, as needed
- 2 lbs. 2 lbs. pasta shells, dried, medium
- *For canned, remove skin and bones
- Vinaigrette:
- 1 Tbsp. 1 Tbsp. garlic, minced
- 2 Tbsp. 2 Tbsp. balsamic vinegar
- 1/4 cup 1/4 cup lemon juice
- 1 Tbsp. 1 Tbsp. lemon zest, grated
- 1/4 cup 1/4 cup fresh parsley or basil, chopped
- 3/4 cup 3/4 cup extra virgin olive oil
- salt and freshly ground pepper, as needed
Servings:
Units:
Instructions
- In large bowl, gently break drained salmon into large chunks. Set aside.
- Cook pasta in lightly salted boiling water until al dente. Drain and set aside.
- Brush vegetables with olive oil. On a preheated grill, cook vegetables until soft and slightly charred. Remove and set aside.
- In large bowl or food processor, combine garlic, balsamic vinegar, lemon juice, zest and parsley or basil. Slowly whisk or pour olive oil
- in to blend. Season with salt and pepper.
- In large bowl, combine pasta, vegetables and chunks of salmon. Mix gently to coat. Hold cold for service.
- To serve, portion 1 cup per plate.
- Tip:
- Serve hot or cold.
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