It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Salmon-Pesto Vermicelli
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- #36063
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup fresh basil leaves, firmly packed
1/4 cup Italian salad dressing (fat free or low fat)
2 tablespoons water
3 cloves garlic, crushed
1 pound salmon fillet
1/4 teaspoon cracked black pepper
non-stick cooking spray
4 cups vermicelli pasta, cooked
directions
Combine first 4 ingredients in food processor bowl fitted with knife blade. Process 2 minutes, scraping sides of bowl occasionally. Set aside.
Sprinkle fish with pepper and place, skin side down, on a broiler pan coated with cooking spray. Broil 6 inches from heat (with electric oven door partially opened) 5 minutes. Carefully turn over and broil 4 minutes or until fish flakes easily when tested with a fork.
Remove from pan, cool. Remove and discard skin, break fish into bite-size pieces. Combine fish, basil mixture, and vermicelli in a large bowl, toss gently.
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nutrition data
350 calories, 4 grams fat, 56 grams carbohydrates, 21 grams protein per serving. This recipe is low in sodium.
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