Instructions Jump to Ingredients ↑

  1. Our tasters loved the wonderful orange-soy dressing that tops the salmon pasta salad. If desired, garnish it with green onion flowers.

  2. SALAD 1 (1-lb.) salmon fillet 8 oz. buckwheat noodles, cooked, drained 4 1/2 cups packed torn fresh spinach (6 oz.)

  3. 1/4 cup sliced green onions 2 large seedless oranges, peeled, sliced, cut up DRESSING 1 tablespoon grated orange peel 1/2 cup orange juice 3 tablespoons soy sauce 1 tablespoon lemon juice 1. Heat grill. Grill salmon skin-side down, covered, over medium heat or coals 8 to 12 minutes or until salmon just begins to flake, turning once if desired.

  4. Combine all remaining salad ingredients in large bowl. Combine all dressing ingredients in small bowl. Pour dressing over salad; toss to coat.

  5. Flake salmon; arrange over salad.

  6. servings PER SERVING: 280 calories, 5 g total fat (1.5 g saturated fat), 23.5 g protein, 38 g carbohydrate, 50 mg cholesterol, 710 mg sodium, 7 g fiber


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