TLC Cooking "Salmon Steaks and Linguine with Cilantro Pesto"

Salmon Steaks and Linguine with Cilantro Pesto

YIELD Makes 4 servings
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Red snapper, tuna, or orange roughy can easily be substituted for the salmon.

INGREDIENTS

Nonstick cooking spray
1‑1/2	cups halved Brussels sprouts, cooked crisp-tender
2	cups sliced mushrooms
1	cup frozen tiny peas, thawed
1/2	cup thinly sliced celery
2	tablespoons lemon juice, divided
1‑1/2	teaspoons dried dill weed, divided
4	small salmon steaks (3 to 4 ounces each)
8	ounces linguine, cooked and kept warm
Cilantro Pesto (recipe)
Salt and black pepper

PREPARATION:

Spray large skillet with cooking spray. Heat over medium heat until hot. Add Brussels sprouts, mushrooms, peas and celery; cook and stir about 5 minutes or until mushrooms are tender. Sprinkle with 1 tablespoon lemon juice and 1/2 teaspoon dill weed; remove from heat and keep warm.
Sprinkle both sides of salmon with remaining 1 tablespoon lemon juice and remaining 1 teaspoon dill weed. Grill over medium-hot coals or broil 6 inches from heat source about 5 minutes on each side or until fish flakes easily when tested with fork.
Mix linguine and Cilantro Pesto in bowl; add vegetable mixture and toss. Season to taste with salt and pepper. Spoon pasta onto serving plates; top with salmon. Garnish with lemon wedges, if desired.

This recipe appears in: Fish

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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