Salmon and Pasta Salad
Source of Recipe
Aunt Saunny
This recipe is a smart use for leftover grilled or poached salmon.
4 servings
Ingredients:
1 1/2 cups uncooked farfalle (about 4 ounces bow tie pasta)
1 (15-ounce) can Great Northern, Navy or Cannelloni beans, rinsed &
drained
Cooking spray
1 (4-ounce) salmon fillet, skinned
2 teaspoons olive oil
1 cup red onion, finely chopped
4 ounces baby spinach (about 6 cups)
1/4 cup fresh dill, chopped
4 teaspoons whole-grain Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation: Cook pasta in boiling water 5 minutes. Add beans, cook 6
minutes or until tender. Drain and rinse with cold water. Drain and
place in a large bowl.
Heat a nonstick skillet coated with cooking spray over medium-high
heat. Add salmon; cook 7 minutes or until fish flakes easily when tested
with a fork, turning once. Coarsely chop salmon. Add to pasta mixture;
toss gently to combine.
Heat oil in pan over medium-high heat. Add onion, sauté 4 minutes or
until tender. Add spinach and dill; cook 2 minutes or just until wilted,
stirring frequently. Add spinach and dill mixture to pasta mixture;
toss gently to combine. Add mustard, salt, and pepper, toss gently to
coat.
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