Salmonandpastasalad Recipes

SALMON PASTA SALAD

Steps:

• In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.

SALMON SALAD

Steps:

• Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.

PASTA SALAD WITH TOMATOES AND GRILLED SALMON

Steps:

• 1. Cook pasta according to package directions. Set aside.
• 2. Combine olive oil, 2 Tbsp. Mrs. Dash® Garlic & Herb Seasoning Blend, lemon juice and broth in a large bowl. Add prepared vegetables and pasta, toss well and chill.
• 3. When ready to serve, brush salmon fillets with a little olive oil and sprinkle with 1 Tbsp. Mrs. Dash® Garlic & Herb Seasoning Blend.
• 4. Grill fillets 3 - 4 minutes per side on medium heat. Serve hot with pasta salad.

SALMON PASTA SALAD RECIPE

Steps:

• Gather the ingredients.
• In a large pot filled with boiling, salted water , cook the pasta according to the package directions. Place the frozen peas in the colander, then drain and rinse the pasta (it will simultaneously thaw the peas). Shake well to remove excess water.
• In a medium mixing bowl, add the mayonnaise, yogurt, honey mustard, lemon juice, chives, paprika, salt, and pepper. Mix the dressing well and adjust to taste.
• Assemble the salad in the serving bowl you intend to use. Add the pasta and peas, then the salmon, bell peppers, and havarti cheese. Top with the dressing.
• Gently toss to combine. Cover and chill for at least 1 or 2 hours in the refrigerator.
• Serve and enjoy.

SALMON AND PASTA SALAD

Steps:

• Cook the pasta according to package directions; drain and set aside.
• In a mixing bowl, combine yogurt, mayonnaise, lemon juice, basil, oregano, salt, and pepper.
• In a separate bowl mix remaining ingredients, add it to the first mixture.
• Toss to coat pasta.
• Transfer to a container, and chill for at least 1 hour before serving.
• Before serving, make sure to gently stir it all up again well.
• Note: other kinds of pasta can be used in place of macaroni, to make it interesting -- small spirals, orzo, penne, etc. Don't be afraid to experiment!

SALMON PASTA SALAD WITH LEMON & CAPERS

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the rapeseed oil in a frying pan, add the pepper, cover and leave for about 5 mins until it softens and starts to char a little. Stir, then push the pepper to one side and add the salmon. Cover and fry for 8-10 mins until just cooked.
• Meanwhile, mix the lemon zest and juice in a large bowl with the garlic, shallot, capers and olives.
• Add the cooked pepper and salmon to the bowl. Drain the pasta and add it too, with black pepper and the olive oil. Toss everything together, flaking the salmon as you do so. If eating now, toss through the rocket; if packing a lunch, leave to cool, then put in a container with the rocket on top and mix through just before eating.

EASY SALMON PASTA SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with parchment paper.
• Coat salmon with olive oil and place on the prepared baking sheet.
• Bake in preheated oven until salmon is cooked through and no longer translucent, 15 to 20 minutes.
• While the salmon is baking, bring a large pot of lightly salted water to a boil. Add pasta, return to a rapid boil, and cook until tender yet firm to the bite, 11 to 13 minutes. Drain, rinse with cool water, and drain again. Transfer to a large mixing bowl.
• Remove salmon from the oven, cool, and flake with a fork. Add to the pasta along with celery, mayonnaise, and walnuts. Mix all ingredients with a wooden spoon until well combined. Season with salt and pepper and add dill. Place in the refrigerator until chilled and flavors have combined, 2 hours to overnight.

COLD SALMON PASTA SALAD

Steps:

• Cook pasta al dente and let cool.
• In a mixing bowl mix the salmon, black olives, onion and tomatoes together.
• Add the cooled pasta to the bowl and mix with the above ingredents.
• Take about 2 tablespoons of mayo and mix into the mixture. It should be coated, not creamy.
• Add salt, pepper, dill and tarragon to taste.
• Put mixture in the refridgerator for at least one hour to cool. Be sure to cover it.
• When you take it out of the fridge it may need a little mayo. That's o.k., just add to the mixture and serve.

DILLED SALMON PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the next six ingredients. , Drain and rinse pasta in cold water; add to sour cream mixture. Stir in salmon. Cover and refrigerate. Serve over salad greens.

7-MINUTE SALMON PICCATA

Steps:

• Season salmon with salt, pepper, and cayenne. Sprinkle flour onto one side of each fillet and pat gently onto the fish.
• Heat clarified butter in a nonstick skillet over medium-high heat. Add salmon, floured side down, and let sear for 2 ½ minutes. Flip and sear the other side for 2 minutes. Remove to a plate and cover with foil.
• Add capers to the skillet and press with the back of a fork to gently mash. Pour in wine and lemon juice; add lemon zest. Swirl the pan to combine. Let reduce by half, about 1 minute.
• Reduce heat to low and add butter; swirl the pan or stir with a spoon or spatula until butter is almost fully melted. Transfer salmon and any accumulated juices from the plate back into the skillet. Allow butter to fully melt while spooning sauce over salmon.
• Pour in water to thin sauce if needed; continue to spoon sauce over salmon and cook until salmon is fully cooked through and flakes easily with a fork. An instant-read thermometer inserted into the center of the fillets should read about 145 degrees F (63 degrees C). Sprinkle parsley over top.
• Remove from heat and transfer to a serving plate; spoon pan sauce over salmon.