- Prep Time
- 5 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 7.5 oz
- fusilli pasta
- 225 g
- 1
- Store-Made Maple-Chipotle Atlantic Salmon Kabob
- 1
- avocado, pitted and peeled
- 1½ cups
- loosely packed baby kale
- 375 mL
- ½ tsp
- salt
- 2 mL
- ½ pkg
-
Sensations by Compliments Cracked Peppercorn
Seasoned Butter & Canola Oil, melted and cooled - 50 g
Method
- Step 1
- Cook pasta in large pot of boiling water following package directions. Reserve ¼ cup (60 mL) of the pasta cooking water before draining.
- Step 2
- Meanwhile, place salmon kabob on grill preheated to medium-high heat. Grill 3 to 4 min. per side, until salmon is cooked through and golden, and vegetables are softened. Remove from grill. Flake salmon with fork. Coarsely chop veggies, if desired.
- Step 3
- Place avocado, kale and salt in food processor. Blend until smooth, scraping down sides, if necessary. With motor running, gradually pour in butter and blend until smooth.
- Step 4
- Toss drained pasta and with avocado sauce and enough reserved pasta cooking water to coat pasta smoothly. Stir in salmon and grilled vegetables.
Tips
Also serve cold as a pasta salad.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 490
- Fat:
- 20 g
- Saturated Fat:
- 5 g
- Carbs:
- 54 g
- Fibre:
- 4 g
- Sugar:
- 6 g
- Cholesterol:
- 50 mg
- Protein:
- 25 g
- Sodium:
- 470 mg