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Preparation time: 10 minutes Total

time: 25 minutes 

Servings: 2

Recipe Type: American


Ingredients: 2 fresh Kenai river salmon


2-½ cups uncooked rotini 

1-cup asparagus pieces

1 small onion, diced



¼ cup light mayonnaise

2 Tbsp fat-free sour cream

1 Tbsp lemon juice

1 tsp Dijon mustard

¼ tsp whole dill

Ground black pepper to taste


Directions: Cook salmon fillets on the

barbeque for 3 to 5 minutes, brushing

with melted butter mix, ½ cube butter,

2 Tb lemon juice, 2 Tbsp teriyaki

sauce. When salmon is cooked cut each

fillet into pieces. Meanwhile, cook

pasta according to directions on the

package, rinse and drain well. Steam

the asparagus for 3 minutes. Combine

pasta, asparagus, salmon and onions in

a large serving bowl and toss. Combine

the dressing ingredients in a small

bowl, pour over pasta salad and toss.

Serve immediately or chill until ready

to serve.


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