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Salmon Salad Recipe
With Fresh Raspberries

Make a Fish Salad 
With Raspberries and Penne

This Easy Salmon Salad Recipe with fresh raspberries is low in sugar, and includes fresh red raspberries and penne pasta!

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If you have been searching for recipe to make a yummy and healthy salad with salmon, you have found a great choice here! ... and it even includes fresh fruit!

This fish salad recipe is easy to make and very healthy ... it's also a good choice for a Diabetic Salad.

The fresh red raspberries and penne combine with the salmon for a truly great flavour!

Another type of fish fillet can easily be substituted for the salmon fillet if you wish.

You can make the Raspberry Vinaigrette Recipe (below), or make another Raspberry Dressing, or use a purchased salad dressing.



Note - Fresh or frozen fish fillets can be used for this recipe.

If using frozen fillets, thaw them before using, rinse them, and pat dry with paper towels.

10 ounces of skinless, boneless salmon fillet (or your choice of fish)
2 cups penne pasta
1 cup sliced (crosswise), fresh asparagus spears
1 1/2 cup fresh red raspberries
4 cups mixed green lettuce leaves (or your choice)
2 green onions, chopped
Raspberry Vinaigrette (see recipe below)


Brush fish fillets using a few teaspoons of the Raspberry Vinaigrette.

Place fish fillets on greased, unheated rack of broiler pan, tucking the thin edges under.

Broil the fillets about 4" from the heat for 4 - 6 minutes per 1/2" thickness of fish, or until fish flakes easily with a fork. (If fillets are 1" thick, then turn once.)

Cook pasta according to package directions, and add the asparagus spears.

Drain well, and rinse with cold water.

Return pasta to pan.

Add reserved vinaigrette, and toss to coat.

Flake the cooked salmon fillets, add to pasta, and toss gently.

Cover and chill until ready to serve.

Prior to serving, and the fresh raspberries, and gently toss, being careful not to break the berries too much.

Divide the lettuce between 4 individual salad plates, and add the salmon salad mixture on top.

Top salad with the green onions.



1/4 cup raspberry vinegar
2 tbsp. olive oil
1 tbsp. honey mustard
2 tsp. sugar
1 minced clove garlic
1/8 tsp. black pepper


Whisk the vinaigrette ingredients together in a small bowl. Cover and chill until ready to serve.


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