Some of my friends and Wholesome Husband and I are going to see Bridesmaids tonight! It looks hilarious! Can’t wait! I’m so glad tomorrow is Friday. I think I say that every week but this past weekend so cold and rainy! I couldn’t do anything in my yard. I still have to weed, plant my garden and bring all my plants outside! I feel behind!
I made this dish a few weeks back and I’m just getting to posting it now but it’s perfect for the warmer weather (hopefully) coming soon!
8 oz (1/2 lb) small whole wheat pasta
2 1/2 cups fresh broccoli, broken into florets
1 small yellow onion, thinly sliced
1 clove garlic, minced
1 1/2 Tablespoons fresh dill, minced (or 1 1/2 tsp dried dill), divided
1 bay leaf
8 oz (1/2 lb) salmon fillets
5 scallions, minced
1 Tablespoon capers, drained and chopped
1/2 cup 0% Greek yogurt
1/4 cup low-fat mayonnaise
1 lemon, juiced
1 teaspoon coarse ground mustard
3 Tablespoon fresh parsley, minced
Salt and pepper, to taste
1. Cook pasta to al dente according to package directions. During the last 2 minutes of cooking, add broccoli to cook along with pasta; drain and cool completely.
2. Spray small skillet with non-stick spray and put yellow onion, garlic, 1/2 tablespoon minced fresh dill (or 1/2 tsp dried dill), bay leaf, and a pinch each of salt and pepper.
3. Add enough water to coat the bottom of the skillet by about 1/2 inch. Bring water up to a gentle boil; add salmon and turn heat down to a gentle simmer.
4. Cover skillet and cook until salmon is opaque and flakes easily with a fork (about 5 minutes), being careful not to overcook. Transfer salmon to a paper towel-lined plate to drain water; cool, then cut into bite-sized pieces. Discard onion mixture.
5. In a large bowl, combine remaining 1 tablespoon minced fresh dill (or 1 tsp dried dill), scallions, capers, mayo, Greek yogurt, lemon juice, Dijon mustard, parsley, 1/3 tsp salt, and a 1/8 tsp black pepper.
Taste Test: This refreshing salad would be perfect on a warm summer day…whenever summer decides to visit Chicago!