Try this Glazed Salmon and Pasta Salad for a real Sunday dinner treat. I had the leftovers on Monday, and the pasta salad was even better for lunch the next day.
1/2 cup olive oil
1/3 cup Smucker's Apricot Simply fruit Spreadable
2 teaspoons minced garlic
1 1/2 teaspoons grated lemon peel
4 (6-ounce) salmon fillets
Directions
1. In a small bowl, combine the oil and butter, Smucker's Apricot Simply fruit Spreadable, garlic, and almonds; set aside half of the mixture for serving. Before starting baking, coat the pan with nonstick cooking spray. Bake the salmon, uncovered, over medium heat for 6-8 minutes per side, or until the fish flakes easily with a fork, basting frequently with the Smucker's Apricot Simply Fruit Spreadable mixture. Broil until crisp, remove from oven, and serve with Asian Pasta Salad.
Ingredients
1 package of pasta (your choice)
1 cup blanched slivered almonds
1 cup dried cranberries
1/2 cup butter, melted
Medium tomatoes
1 red onion, chopped
3/4 cup vegetable oil
1/4 cup red wine vinegar
1/2 cup green onions
1/2 cup broccoli
2 tablespoons soy sauce
Directions
1. In a medium saucepan, over low heat, boil noodles, almonds, and dried cranberries with melted butter or margarine. Once boiled, remove from heat, drain, and cool.
2. In a small saucepan, bring vegetable oil, sugar, and vinegar to a boil for 1 minute. Cool. Add soy sauce.
3. In a large bowl, combine chopped green onions, red peppers, and broccoli. Add the noodle and soy sauce mixture. Toss to coat. Serve.
