Cook pasta in boiling water for about 8 minutes, or according to package instructions, until al dente. Add green beans during the last 3 to 4 minutes of cooking time.
Drain pasta and beans, reserving 3 tablespoons cooking liquid, then return pasta, beans and reserved liquid to pan. Add lemon zest, lemon juice, thyme leaves, garlic salt and 2 tablespoons olive oil.
While pasta cooks, rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel.
Heat heavy nonstick skillet over medium-high heat.
Brush both sides of salmon with 1 tablespoon olive oil. Place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep from sticking.
Turn salmon over; cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Break into large chunks (removing skin, if any); add to pasta. Cook and stir gently over medium heat for 1 to 2 minutes. Season to taste with salt and pepper. Garnish with lemon wedges and thyme sprigs.
Warm Halibut Potato Salad
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 6
1 pound small white or red new potatoes 4 Alaska halibut fillets (4 to 6 ounces each), fresh, thawed or frozen 1 tablespoon olive oil Pepper, to taste 1 teaspoon dried dill 2 tablespoons parsley, chopped 1 cup celery, chopped 1/2 cup red bell pepper, chopped 1 cup fresh (or canned) mandarin orange segments 1 tablespoon fresh dill, chopped 1/2 teaspoon seasoning salt 1 package (5 ounces) arugulaDressing: 1/2 cup green onions, sliced 2 tablespoons olive oil 1/2 cup orange juice 2 tablespoons Dijon mustard
Boil potatoes in salted water just until tender; drain and cool slightly. Slice potatoes in 1/4-inch-thick rounds.
Meanwhile, rinse any ice glaze from frozen halibut under cold water; pat dry with paper towel.
Heat heavy nonstick skillet over medium-high heat.
Brush both sides of halibut with olive oil. Place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep from sticking.
Turn halibut over; season with pepper and dried dill. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut, or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Break into large chunks (removing skin, if any).
Mix parsley, celery, red pepper, orange segments, fresh dill, and seasoning salt together in large bowl. Add potatoes to celery mixture; stir.
For dressing, sauté green onions in olive oil. Add orange juice and Dijon; whisk. While warm, pour dressing over salad. Add halibut chunks and mix gently.
To serve, portion a handful of arugula onto plates; top with halibut potato salad.
Cook's Tip: If using canned mandarins, omit orange juice and use the juice in the can.
Sole Capri
Prep time: 5 minutes
Cook time: 10 minute
Servings: 4
1 cup clam juice1/4 cup dry white wine2/3 cup slivered fresh basil2/3 cup sun-dried tomatoes in oil, sliced Salt and pepper, to taste4 Alaska sole fillets (4 to 6 ounces each), fresh, thawed, or frozen1/2 tablespoon butter Lemon wedges, if desired
