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Salmon, Zucchini and Citrus Tortellini
2015-05-21
https://www.metro.ca/userfiles/image/recipes/tortellini-saumon-courgettes-agrumes-10290.jpg
PT10M
PT10M
PT20M
Using a vegetable peeler, cut the zucchini into long ribbons until you have 6 cups.Place in a large bowl and add the zest of both lemons, olive oil and a pinch of salt.Mix and let marinate as you cook pasta and salmon.Cook pasta according to package directions.Add salt and pepper to salmon and drizzle with fresh juice from 1 lemon.Cook in the oven, on the stove or BBQ until cooked through but still tender. Do not overcook.Heat orange juice in a small pot and dilute cornstarch in juice from remaining lemon.Add cornstarch mixture to orange juice and heat until thick, stirring constantly. The sauce should be light and runny.Drain pasta and mix with orange-juice sauce until blended.Flake salmon and add to pasta along with tomatoes, zucchini ribbons and fresh basil.Serve hot, warm or cold.
8
Metro
4
5
5
3
700 g 5-cheese O Sole Mio tortellini
500 g fresh True North Atlantic salmon
2 large green zucchini
2 lemons
1 pint of grape tomatoes, quartered
1 1/4 cup (310 mL) orange juice
2 tsp. (10 mL) cornstarch
2 Tbsp. (30 mL) olive oil
24 fresh basil leaves, chopped
salt and pepper
Salmon, Zucchini and Citrus Tortellini
8
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME
Ingredients
-
700 g
5-cheese O Sole Mio tortellini
-
500 g
fresh True North Atlantic salmon
-
2
large green zucchini
-
2
lemons
-
1
pint of grape tomatoes, quartered
-
1 1/4 cup
(310 mL)orange juice
-
2 tsp.
(10 mL)cornstarch
-
2 Tbsp.
(30 mL)olive oil
-
24
fresh basil leaves, chopped
-
salt and pepper
Preparation
Using a vegetable peeler, cut the zucchini into long ribbons until you have 6 cups.
Place in a large bowl and add the zest of both lemons, olive oil and a pinch of salt.
Mix and let marinate as you cook pasta and salmon.
Cook pasta according to package directions.
Add salt and pepper to salmon and drizzle with fresh juice from 1 lemon.
Cook in the oven, on the stove or BBQ until cooked through but still tender. Do not overcook.
Heat orange juice in a small pot and dilute cornstarch in juice from remaining lemon.
Add cornstarch mixture to orange juice and heat until thick, stirring constantly. The sauce should be light and runny.
Drain pasta and mix with orange-juice sauce until blended.
Flake salmon and add to pasta along with tomatoes, zucchini ribbons and fresh basil.
Serve hot, warm or cold.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
