This dish is bright and vibrant. Salmon is a great source of omega-3 fatty acids to aid the body’s inflammatory response. Served with a leafy green vegetable or asparagus, this dish provides a well-balanced summertime meal.
1 pound Salmon Meat, chopped
8-10 ounces Whole Wheat Fusilli
½ cup packed shredded Pecorino Cheese
¼ cup chopped fresh Basil
½ cup Sun Dried Tomatoes
¾ pound Melted Butter
¼-½ cup Rice Milk
No nutrition information available
Chop the salmon into bite size chunks. In a skillet on low heat, cook the salmon until medium rare. Set aside. Add water to a separate pot and bring to a boil. Add pasta and cook on medium. In a blender, blend sun dried tomatoes, butter and rice milk to desired consistency (blended until moderately thick… it will loosen when added to the pasta). Remove noodles when cooked and strain. Add noodles to the salmon skillet and slowly add sun dried tomato mix. Use approximately half of the quantity and add more to taste. Continue to mix the sauce with the fusilli and slowly add the cheese. Serve warm and top with basil and additional cheese as desired.