- 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.
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