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Leek and Salmon Fettuccine Salad

Servings = 4 | Serving size =about 3 cups salad

This recipe can be multiplied by 2, 3, 4.

This recipe makes great leftovers, but I prefer to add the herbs just before serving, if possible.

2 quarts	water
4 ounces	whole wheat fettuccine
	spray olive or grapeseed oil
16 ounces	leeks
4 ounces	salmon filet
4 tsp	extra virgin olive oil
1/4 tsp	salt
	fresh ground black pepper (to taste)
1/4 cup	balsamic vinegar
1 tsp	honey
1 Tbsp	capers
1 Tbsp	pine nuts
8	leaves fresh basil
1 Tbsp	fresh oregano
1 large	tomato (seeded and cut into julienne strips)

Preheat oven to 400°F. Place a small skillet in the oven.

Place the water in a large stock pot over high heat. When the water is boiling add the fettuccine. Stir the pasta occasionally. It should take about 12 minutes to cook.

Slice the leeks lengthwise and rinse well to make sure that all the dirt is removed. Then cut crosswise into 1/4 inch half moons.

While the pasta is cooking place a large skillet over medium-high heat. Spray lightly with oil. Add the green tops of the leeks first and cook stirring occasionally. Reduce the heat if needed so that the leeks do not brown. When the dark green tops are slightly cooked add the white part of the leeks.

While the leeks are cooking place the olive oil, salt, pepper, vinegar and honey in a medium mixing bowl.

Drain the pasta when it is cooked and add it to the mixing bowl. Toss the fettuccine until it is well coated with oil and vinegar.

When the leeks are done add them to the pasta and toss well.

Add the capers and pine nuts to the mixing bowl and place the salad in the refrigerator to chill.

Remove the hot pan from the oven and spray lightly with oil and place the salmon filet inside. Return the pan to the oven and cook for 5 - 7 minutes. Turn the salmon and cook for another 5 minutes. Remove and let cool a few minutes.

After the salmon is cooled add it to the pasta salad and toss well. Return the bowl to the refrigerator.

When the salad is chilled coarsely chop the herbs and add them to the bowl and toss. Serve the salad topped with the tomato strips.

Nutrition Facts

Serving size: about 3 cups salad | Servings 4

Calories 574 | Calories from Fat 158

Amount Per Serving (% Daily Value)

Total Fat 18g (28%) | Saturated Fat 3g (13%)

Monounsaturated Fat 10g | Trans Fat 0g

Cholesterol 35 mg (12 %) | Sodium 500 mg (21 %)

Total Carbohydrates 83g (28%) | Sugars 15g

Dietary Fiber 6g (23%) | Protein 25g

Vitamin A 99% | Vitamin C 71 % | Calcium 18% | Iron 43%

Vitamin K 130 mcg  | Potassium  1056 mg | Magnesium  183 mg