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LadyNewt
Lukewarm pasta salad with fennel, orange and salmon
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Ingredients
Directions
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Cook the pasta al dente. Scrape or cut the fennel into thin slices and add the last 2 minutes of the cooking time to the pasta.
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Drain and rinse briefly under warm water to prevent sticking. Let it drain well.
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Meanwhile, bring the wine to the boil with the fond and let it boil gently for 1 minute. Turn the heat source down completely and put fish in the pan.
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Poach the salmon against the boil in about 3 minutes until done and scoop out of the pan with a slotted spoon.
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Beat the ingredients for the dressing together. Mix the pasta with fennel with the salmon and orange slices. Scoop the dressing through.
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Nutrition
540Calories
Fat31% DV20g
Protein52% DV26g
Carbs20% DV61g
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