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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I served this at a small dinner party once, and it was so well received I've served it many times since. It has a zippy combination of flavors. The salmon veggies all complement each other. Coleen Martin Ingredients:
1 whole garlic bulb |
1 tablespoon water |
3 tablespoons olive oil, divided |
5 tablespoons cajun seasoning |
3 tablespoons honey |
1 salmon fillets (2 pounds), cut into 2-inch pieces |
3 plum tomatoes, quartered |
1 medium sweet red pepper, cut into 1/4-inch strips |
1 medium sweet yellow pepper, cut into 1/4-inch strips |
1 large red onion, sliced |
8 ounces uncooked penne pasta |
lemon sauce: |
1/3 cup butter, cubed |
1/4 cup olive oil |
3 tablespoons lemon juice |
1 to 2 garlic cloves, minced |
2 teaspoons grated lemon peel |
1 tablespoon minced fresh parsley |
1/2 teaspoon salt |
dash dried tarragon |
dash cayenne pepper |
1/3 cup pitted ripe olives |
1/4 cup sunflower kernels, toasted |
Directions:
1. Cut top off garlic bulb, leaving root end intact. Place cut side up in a small ungreased baking dish; drizzle water around the garlic. Slowly drizzle 1 tablespoon oil into center of bulb. Cover and bake at 350° for 50-60 minutes or until garlic is very soft. Cool for 5 minutes. Squeeze softened garlic from skins; set aside.
2. Combine the Cajun seasoning, honey and remaining oil; spoon half over the salmon. In a bowl, combine tomatoes, peppers and onion; add remaining honey mixture and toss to coat. Place salmon and vegetables on a greased broiler pan. Broil 3-4 in. from the heat for 6-8 minutes or until fish flakes easily with a fork and vegetables are crisp-tender.
3. Meanwhile, cook pasta according to package directions. In a saucepan, combine the first nine sauce ingredients; cook and stir until butter is melted. Drain the pasta. In a large serving bowl, gently toss pasta, lemon sauce, softened garlic, salmon and vegetables. Sprinkle with olives and sunflower kernels. Yield: 8 servings.
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