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Farfalle With Salmon, Asparagus And Canola Oil Recipe Video
|Canola oil||1⁄4 Cup (4 tbs)|
|Shallots||2 , finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Skinless boneless salmon||4 , cut into 1 1/2 inch pieces|
|White wine||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Chopped fresh marjoram/1 teaspoon dried marjoram||2 Tablespoon|
|Asparagus||1⁄2 Pound, washed, trimmed and cut into 1 inch pieces|
|Baby arugula||4 Cup (64 tbs)|
|Farfalle||12 Ounce, uncooked|
Calories 1035 Calories from Fat 301
% Daily Value*
Total Fat 34 g51.6%
Saturated Fat 5 g25.1%
Trans Fat 0.1 g
Cholesterol 232.5 mg
Sodium 266.8 mg11.1%
Total Carbohydrates 74 g24.5%
Dietary Fiber 7.6 g30.5%
Sugars 5.4 g
Protein 105 g209.6%
Vitamin A 36.3% Vitamin C 25.4%
Calcium 29.4% Iron 61.5%
*Based on a 2000 Calorie diet
Add shallots and garlic and sautÃ© 1-2 minutes.
Add salmon and cook through, turning once, approximately 5 minutes.
Add white wine, chicken broth, lemon juice and marjoram.
Let simmer about 3 minutes.
Add asparagus pieces and continue to cook until asparagus is tender, about 2-3 more minutes.
Sir in arugula leaves and chopped basil.
Continue to cook, about 1 minute, until arugula leaves have just wilted.
Season with salt and pepper.
Meanwhile, cook farfalle in a large amount of boiling water until just tender, following package directions.
Drain, reserving 1 cup pasta water, and return to pot.
Add salmon mixture to pasta and add some of the reserved pasta water if needed.
Gently toss ingredients.
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