Spicy grilled salmon enhances a vegetable and pasta combination.
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5 ounces (1 1/2 cups) uncooked dried mostaccioli
1 (1- to 1 1/2-pound) salmon fillet
2 tablespoons Land O Lakes® Butter
2 teaspoons Cajun seasoning
1/2 bulb (1/2 cup) fresh fennel, cored, sliced
4 ounces (1 cup) sliced fresh mushrooms
1/4 teaspoon finely chopped fresh garlic
1 cup (about 3) sliced fresh Roma tomatoes
2 teaspoons freshly grated Parmesan cheese
1 tablespoon chopped fresh basil leaves
*Substitute 1/2 cup sliced celery.
**Substitute 1 teaspoon dried basil leaves.
Cook mostaccioli according to package directions. Drain; keep warm.
Heat gas grill on medium or charcoal grill until coals are ash white. Combine 2 tablespoons butter and Cajun seasoning; brush over salmon.
Place salmon onto grill. Grill, turning once, 12-15 minutes or until salmon flakes easily with fork. Remove from grill; keep warm.
Melt butter in 10-inch skillet until sizzling; add fennel, mushrooms and garlic. Cook over medium-high heat, stirring occasionally, 8-10 minutes or until lightly browned. Stir in tomatoes, Parmesan cheese and basil leaves. Cover; continue cooking 3-5 minutes or until heated through.
Place cooked vegetables and mostaccioli into large bowl; toss lightly. Cut salmon into 4 pieces. Serve salmon with pasta mixture.
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