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Salmon, Zucchini and Citrus Tortellini https://www.metro.ca/userfiles/image/recipes/tortellini-saumon-courgettes-agrumes-10290.jpg PT10M PT10M PT20M
Using a vegetable peeler, cut the zucchini into long ribbons until you have 6 cups.Place in a large bowl and add the zest of both lemons, olive oil and a pinch of salt.Mix and let marinate as you cook pasta and salmon.Cook pasta according to package directions.Add salt and pepper to salmon and drizzle with fresh juice from 1 lemon.Cook in the oven, on the stove or BBQ until cooked through but still tender. Do not overcook.Heat orange juice in a small pot and dilute cornstarch in juice from remaining lemon.Add cornstarch mixture to orange juice and heat until thick, stirring constantly. The sauce should be light and runny.Drain pasta and mix with orange-juice sauce until blended.Flake salmon and add to pasta along with tomatoes, zucchini ribbons and fresh basil.Serve hot, warm or cold.
8
4 3 5 3
700 g 5-cheese O Sole Mio tortellini 500 g fresh True North Atlantic salmon 2 large green zucchini 2 lemons 1 pint of grape tomatoes, quartered 1 1/4 cup (310 mL) orange juice 2 tsp. (10 mL) cornstarch 2 Tbsp. (30 mL) olive oil 24 fresh basil leaves, chopped salt and pepper
Salmon, Zucchini and Citrus Tortellini

Salmon, Zucchini and Citrus Tortellini

Rate this recipe
3 Votes
8
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 700 g
    5-cheese O Sole Mio tortellini
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    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

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  • 500 g
    fresh True North Atlantic salmon
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    170 G SELECTED VARIETIES


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    FAMILY PACK, MIN 900 g, 9.99/lb, 2.21/100 g COOKED SHRIMP 41/50 SIZE, FROZEN, 500 g COOKED CANADIAN LOBSTER FROZEN, 375 g, 9.99 EA.


    FRESH ATLANTIC SALMON WITH ASPARAGUS & GARLIC BUTTER

    FRESH ATLANTIC SALMON WITH ASPARAGUS & GARLIC BUTTER

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  • 2
    large green zucchini
  • 2
    lemons
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  • 1
    pint of grape tomatoes, quartered
  • 1 1/4 cup
    (310 mL)
    orange juice
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    2.63 L

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  • 2 tsp.
    (10 mL)
    cornstarch
  • 2 Tbsp.
    (30 mL)
    olive oil
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  • 24
    fresh basil leaves, chopped

  • salt and pepper
Imprimer ma sélection

Preparation

Using a vegetable peeler, cut the zucchini into long ribbons until you have 6 cups.

Place in a large bowl and add the zest of both lemons, olive oil and a pinch of salt.

Mix and let marinate as you cook pasta and salmon.

Cook pasta according to package directions.

Add salt and pepper to salmon and drizzle with fresh juice from 1 lemon.

Cook in the oven, on the stove or BBQ until cooked through but still tender. Do not overcook.

Heat orange juice in a small pot and dilute cornstarch in juice from remaining lemon.

Add cornstarch mixture to orange juice and heat until thick, stirring constantly. The sauce should be light and runny.

Drain pasta and mix with orange-juice sauce until blended.

Flake salmon and add to pasta along with tomatoes, zucchini ribbons and fresh basil.

Serve hot, warm or cold.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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