Salmon Salad with Mustard and Peas
Servings
2Serving size
about 2 1/2 cupsThis recipe can easily be multiplied and keeps well, refrigerated, for 2 days.
Ingredients
| 3 quart Water |
| 4 ounce Whole Wheat Elbows (or gluten-free elbows) |
| 8 Ounces Fresh atlantic salmon (remove skin and cut into 2 filets) |
| 1/4 cup Nonfat Greek Yogurt |
| 2 Tablespoon Coarse ground mustard |
| 1 cup Frozen peas (thawed) |
| 2 Large stalk Celery, raw (diced) |
| 1/8 tsp., leaves Dried tarragon |
| 1/8 tsp. Salt |
| 2 large Green onions (sliced thinly crosswise) |
Instructions
Place the water in a large stock pot over high heat.
When the water boils add the pasta and cook according to package directions until the pasta is just done. The pasta should be just slightly chewy.
When the pasta is done, drain and rinse quickly with cool water and place in the refrigerator.
When the pan is hot add the salmon.
Roast the salmon for about 8 minutes and turn.
Roast for another 8 minutes and remove from the oven. Set aside to cool and then chill in the refrigerator.
When chilled, flake the salmon and place in a bowl with the yogurt, mustard, peas, celery, tarragon, salt, and green onions.
Fold together gently until well blended.
Chill.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Fresh salmon makes a perfect base for a pasta salad and this one is no exception. You can use canned salmon (drain well) and this will be a terrific recipe. Fold the salmon in at the last minute so that it doesn’t break up too much.
Roasting the salmon instead of poaching adds a nice flavor that goes well with the mustard and tarragon. There are a lot of variations on this and you could use fresh dill along with some lemon and Dijon mustard or fresh basil with a tablespoon of tomato paste.
Almost any pasta shape will work with this salad such as fusilli, bow ties or shells.