February 20th, 2007
Recipe by Rose Murray
1. Preheat barbecue to medium. In a shallow glass dish, arrange salmon skin side down. In a glass measure, stir together oil, lemon rind and juice, parsley, mustard, garlic, paprika, oregano, salt and pepper. Rub 3 tbsp (45 mL) of mixture over salmon.
Cut stems out of tomatoes; cut tomatoes in half crosswise. Put tomatoes cut sides down on greased grill. Brush with some of remaining oil mixture; grill 3 minutes, until browned. Turn over; brush again with oil mixture. Grill 3 minutes, until slightly browned. Remove to a shallow dish and snip with clean scissors until coarsely chopped.
Increase barbecue temperature to medium-high. Arrange fish skin side down on greased grill; cook, with barbecue lid closed, 5 minutes, until skin is browned. Turn over; grill, with barbecue lid closed, 4 minutes, until fish flakes easily with a fork.
Cook pasta in a large pot of boiling, salted water 8 to 10 minutes, until tender but firm. Drain well; return to pot. Stir in tomatoes, basil and any unused oil mixture. Divide salmon fillets and pasta among 4 dinner plates, sprinkling pasta with cheese.
Per serving 660 calories, 30 g fat, 57 mg calcium, 607 mg sodium, 61.1 g carbohydrates, 5.2 g fibre, 36.5 g protein; excellent source of vitamin C and iron; good source of vitamin A; high fibre