SALMON PASTA SALAD
Don't recall where this recipe came from years ago, but it is one of the few salmon recipes that I really like. Note that 1.75 cups of cold baked salmon can be substituted for the canned salmon. If the final product seems too dry for your taste, additional red wine vinegar and olive oil can be added.
Provided by Sydney Mike
Categories Low Cholesterol
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Rinse & remove skin & bones & other tissue from red salmon, then break into medium-size pieces.
- Cook pasta according to box, then chill.
- In large bowl, mix together salmon, pasta, carrots, celery, olives, onion & bell pepper.
- In smaller bowl, combine vinegar, oils, sugar, oregano, salt & pepper & mix well, then pour it over salmon mixture, tossing carefully to coat.
- Serve immediately, or cover, chill & serve later.
SALMON PASTA
This method of cooking salmon makes for such tasty fish that you might want to serve it on its own. Just follow the first two steps, and serve the fillet with a green vegetable.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Heat the broiler. Put fennel seeds in a small, self-sealing plastic bag, and crush with a rolling pin. Add parsley, brown sugar, 3/4 teaspoon salt, and 1 teaspoon pepper to the bag, and shake to mix.
- Press the mixture onto the skinless side of the salmon. Broil salmon, skin side down, until it is no longer red in the center, about 8 minutes.
- Flake the fish with a fork. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions until al dente, about 13 minutes. Reserve about 1/2 cup cooking water, and drain pasta. Return it to the warm pot, add spinach, and toss.
- In a bowl, mix together sour cream, lemon juice to taste, 1/2 teaspoon salt, and 2 tablespoons pasta water.
- Put pasta on plates, top with salmon, and drizzle with the sour-cream mixture. Or simply toss pasta and spinach in the pot with the salmon and the sour-cream mixture, adding pasta water as needed, and serve.
CREAMY SALMON PASTA SALAD
Fresh salmon and fresh veggies, that you probably have in your fridge, make up this easy salad. Fresh salmon takes approximately the same amount of time to cook as the pasta but go with canned if that's what you have on hand. Growing up by the sea, I've eaten a fair amount of salmon and pasta salad; this is a combination of many recipes that I've tried.
Provided by Bren
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 2h55m
Yield 6
Number Of Ingredients 15
Steps:
- Melt butter in a medium pot over high heat. Add wine to the pot and allow half to cook off, 2 to 3 minutes.
- Cover the bottom of the pot with onion slices. Score the skin side of the salmon to prevent curling. Lay salmon on the onion slices, skin side up. Reduce heat to low and cook until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 10 to 12 minutes. Remove salmon from the pot and let cool.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Meanwhile, place mayonnaise, white wine vinegar, celery salt, paprika, and pepper in a medium bowl. Stir well. Remove 1/2 of the dressing and refrigerate until serving.
- Drain macaroni and add to the bowl of dressing; turn to coat. Add celery, carrot, red pepper, peas, and green onions. Turn to coat. Remove skin from the salmon and cut into rough chunks. Add to the macaroni and stir gently. Chill for at least 2 hours.
- Add remaining dressing to the salad and toss. Taste and adjust salt, if necessary.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 28.8 g, Cholesterol 38.7 mg, Fat 28.9 g, Fiber 3 g, Protein 13.4 g, SaturatedFat 5.5 g, Sodium 358.1 mg, Sugar 4.8 g
DILLED SALMON PASTA SALAD
Elaine Williams uses just a cup of leftover salmon in this pretty pasta salad for two. "It's nicely seasoned with dill and makes a cool, light summer lunch," says the Sebastopol, California cook.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 353 calories, Fat 5g fat (0 saturated fat), Cholesterol 42mg cholesterol, Sodium 500mg sodium, Carbohydrate 51g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
SALMON PASTA SALAD
This recipe was one of my husband's favorite ways to enjoy salmon. I've had it so long I don't even remember where it came from originally. This salad is a nice light meal for a hot summer day, and it lets the salmon flavor come through. -Mary Dennis, Bryan, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 332 calories, Fat 18g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 514mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.
COLD SALMON PASTA SALAD
A quick, easy and delicious way to serve leftover salmon. I could never find a recipe that used leftover salmon that I enjoyed until I tried this. It made a wonderful lunch the next day.
Provided by artnoren
Categories Penne
Time 1h10m
Yield 3 cups, 3 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 286.2, Fat 6.6, SaturatedFat 1, Cholesterol 3.5, Sodium 411.2, Carbohydrate 53.5, Fiber 8.6, Sugar 4.2, Protein 5.8
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