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Obesity Discussion · 08-04-06, 01:43 PM

Bow-Ties With Salmon And Roquefort
Small amounts of pine nuts and Roquefort cheese make a big impact on taste without upsetting a low-fat lifestyle

AT A GLANCE

Preparation Time:
25 minutes

Servings:
6 people

INGREDIENTS

1 tablespoon olive oil
4 cloves garlic, minced
1/4 teaspoon dried sage
1 cup fat-free chicken or vegetable broth
1/4 cup dry white wine or nonalcoholic white wine
ground black pepper
1 pound bow-tie pasta
1 pound salmon fillet
juice of half a lemon
1 1/2 ounces Roquefort or blue cheese, crumbled
3 pine nuts, toasted

PREPARATION

Preheat the broiler. Coat a broiler pan with no-stick spray. Coat a small saucepan with no-stick spray. Place over medium heat. Add the oil, garlic, and sage. Cook for 30 seconds. Add the broth and wine. Season with the pepper. Reduce the heat to low and simmer for 5 minutes.

Cook the pasta in a large pot of boiling water according to the package directions. Place the salmon on the prepared pan and sprinkle with the lemon juice. Broil 4" from the heat for 10 minutes per 1" thickness of fish, or until the fish flakes easily when tested with a fork.

Drain the pasta and place in a large bowl. Toss with the broth mixture. Flake the salmon into pieces and discard the skin. Place the salmon on top of the pasta. Add cheese and pine nuts.

Recipe

08-04-06, 01:43 PM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,874 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Bow-Ties With Salmon And Roquefort Bow-Ties With Salmon And Roquefort Small amounts of pine nuts and Roquefort cheese make a big impact on taste without upsetting a low-fat lifestyle AT A GLANCE Preparation Time: 25 minutes Servings: 6 people INGREDIENTS 1 tablespoon olive oil 4 cloves garlic, minced 1/4 teaspoon dried sage 1 cup fat-free chicken or vegetable broth 1/4 cup dry white wine or nonalcoholic white wine ground black pepper 1 pound bow-tie pasta 1 pound salmon fillet juice of half a lemon 1 1/2 ounces Roquefort or blue cheese, crumbled 3 pine nuts, toasted PREPARATION Preheat the broiler. Coat a broiler pan with no-stick spray. Coat a small saucepan with no-stick spray. Place over medium heat. Add the oil, garlic, and sage. Cook for 30 seconds. Add the broth and wine. Season with the pepper. Reduce the heat to low and simmer for 5 minutes. Cook the pasta in a large pot of boiling water according to the package directions. Place the salmon on the prepared pan and sprinkle with the lemon juice. Broil 4" from the heat for 10 minutes per 1" thickness of fish, or until the fish flakes easily when tested with a fork. Drain the pasta and place in a large bowl. Toss with the broth mixture. Flake the salmon into pieces and discard the skin. Place the salmon on top of the pasta. Add cheese and pine nuts. Recipe __________________