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Serves : 6 to 8 |
1 lb. Penne or other medium pasta shape 1 lb. of boneless, skinless Salmon fillets 1/4 tsp. salt 1/2 tsp. pepper 3 tbsp. oil, divided 6 green onions, whites and tops, thinly sliced 2 large navel oranges, sectioned, cut into chunks or 2 small cans of mandarin oranges, drained 1-1/2 cups jicama, cut into 2-inch strips 1/2 cup (bottled) olive oil vinaigrette dressing 1 tbsp. coarse grain Dijon mustard 1/2 tsp. crushed cumin seed 2 tbsp. lemon juice 1/4 cup orange juice |
| Cook the pasta according to package directions, drain and rinse with cold water. While pasta is cooking, rub
Salmon with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until hot. Add
Salmon, cook 6-10 minutes turning once. Remove; let stand 5 minutes. Slice thinly across the grain, cut into strips. Add
Salmon strips, green onion, orange, and jicama to pasta. Toss to mix. Whisk remaining ingredients together in bowl. Pour over pasta mixture; toss to combine. Serve at room temperature or slightly chilled. |
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