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Pan-Seared Salmon Puttanesca with Fusilli
4 fillets (6 oz each) Atlantic salmon flour 2 Tbsp olive oil 1/3 pkg (6 oz) Whole Wheat Fusilli, cooked per pkg directions 2 cups Italian Puttanesca Sauce Coat fillets evenly with pan searing flour; pat off excess. Heat oil in skillet on MEDIUM-HIGH, until oil faintly smokes; add fillets. Turn over when fillets change color one quarter of way up and seared side has turned paper-bag brown, 3-4 min. Reduce heat to MEDIUM; cook 3-4 min, until internal temp reaches 130 degrees; check by inserting thermometer halfway into thickest part of fillet. Transfer to clean platter; let rest at least 2 min. Heat puttanesca sauce in saucepan while fillet rests. Top fillet with sauce; add fusilli to pan and mix with sauce. Serve salmon over fusilli. Nutrition Info: Each serving (3/4 cup of fusilli, 1 fllet & 1/2 cup sauce) contains 510 calories, 36g carbohydrate (5g fiber), 36g protein, 24g fat (4g saturated fat), 80mg cholesterol and 870mg -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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