Leek and Salmon Fettuccine Salad

Servings: 4 | Serving size: about 3 cups salad

Cooking Time: 120 Minutes

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.

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.