GRILLED GINGER-LIME SALMON PASTA SALAD WITH MANGO

GRILLED GINGER-LIME SALMON PASTA SALAD WITH MANGO image

Categories Fish Pasta Brunch Grill/Barbecue

Yield 4 Servings

Number Of Ingredients 17

Ingredients

Ginger-Lime Salmon Marinade
1/2 cup red wine vinegar
1 teaspoons fresh garlic, chopped finely
1/4 cup Extra Virgin Olive Oil
2 tablespoons fresh lime juice
1 tablespoon fresh ginger, minced
1 pound boneless-skinless salmon filets
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas, thawed in cool water
Salad Dressing
1/3 cup fresh baby spinach leaves, chopped finely (washed allowed to dry)
1 1/2 teaspoons Colavita Capers in Balsamic Vinegar, drained and chopped
6 oz. soft goat cheese
1/4 cup (2 oz.) plain fresh yogurt
1/2 cup fresh ripe mango - peeled and chopped
Salt and fresh ground Pepper to taste
12 slices fresh ripe mango - peeled (for grilling)

Steps:

Start with the Ginger-Lime Marinade: add the vinegar, garlic, olive oil, lime juice and ginger into a small mixing bowl; whisk until smooth. Place the salmon fillets in a one gallon zippered plastic storage bag; add marinade making sure salmon is coated well. Put the sealed plastic bag with salmon in refrigerator to marinade for 30 minutes; turn the storage bag over at least once. In a grill with a cover, prepare a medium-hot fire for direct-heat cooking. While waiting for the grill to heat up prepare the salad dressing. Start cooking the bow tie pasta and soak the frozen peas in cool water to thaw. Mango-Spinach Salad Dressing: Use a food processor to finely chop the fresh spinach and capers together. Crumble by hand into the food processor the goat cheese; add the yogurt, mango; process until smooth. Taste and adjust with salt and pepper. Store dressing in the refrigerator until ready to finish salad. After the marinade time is up, remove the salmon from the bag; discard the used marinade. Coat the grill with vegetable oil; add the salmon filets to the grill. Turn once cooking in the covered grill until done; 4 to 5 minutes on each side, total time 8-10 minutes until done. Also place the sliced mango on the grill it will cook in the same amount of time as the filets; turn the mango at the same time. Remove both the salmon and the mango from the grill; when cool enough to handle use a fork to flake the salmon into small pieces in a large mixing bowl, add the grilled mango to the salmon cutting it up into bite-size pieces. Add the cooled pasta and well-drained peas. Gently stir in the Mango-Spinach Salad Dressing until all ingredients are evenly mixed. Serve with toasted garlic sourdough bread.