Salmon Just Got Healthier

Enjoy a taste of Mooney Farms latest zesty recipe. A national contest produced this delectable winner.

 Mediterranean Salmon Pasta

Transient

2 cups uncooked multigrain or whole wheat penne pasta (16 ounces)

2 cup fresh broccoli florets

1 lb. salmon cut into pieces

1 package 8 ounces fresh sliced mushrooms

2 cloves garlic, finely chopped

2 medium green onions, sliced

1 cup Bella Sun Luci Sun Dried Julienne Cut with Zesty Peppers

¼ cup chopped fresh basil leaves

4 tsp. cornstarch

1 cup reduced-sodium chicken broth

½ cup crumbled feta cheese

Cook pasta without salt as directed on package, adding broccoli during the last 3 minutes of cooking time. Drain.

Meanwhile, in 12 inch nonstick skillet, heat olive oil. Add salmon sauté 4 minutes, stirring frequently until salmon is tender. Remove from skillet.

Increase heat to medium-high, in same skillet, cook and stir mushroom and garlic for 2 minutes. Stir in sun dried tomatoes with zesty peppers, onions, and basil. Cook and stir 1  minute longer.

In a 2 cup glass measuring cup, mix cornstarch and broth until smooth. Add to vegetable mixture in skillet. Cook and stir 1 to 2 minutes or until sauce is thickened and bubbly. Stir  in pasta mixture and salmon. Cook and stir until thoroughly heated. Sprinkle with feta cheese. Serves 4.

Grilled Salmon with Mandarin Jalapeno Glaze

1 large piece of salmon (enough to serve 4)

1 Tbls. Olive oil (we use local Lodestar olive oil)

1 ½ teas. fresh jalapeno (veins and seeds removed, diced small)

Add more to increase heat.

2 Tbls. red bell pepper (diced small)

2/3 cup Morse Farms Mandarin marmalade

2 Tbls. Morse Farms meat and seasoning rub (mild or spicy)

Apply rub to both sides of the piece of salmon.  Grill the salmon on a medium heat barbeque grill.  Approximately 10 minutes before serving spread the glaze over the top of the salmon and close the lid to heat through.

Glaze:

In sauté pan, add the olive oil, jalapeno, and red pepper.  Cook on medium heat until the peppers are soft.  Turn down to low and add the marmalade to soften, warm and combine with peppers.

(This glaze is also an excellent dipping sauce for fried prawns and chicken tenders)