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!
Salmon Pasta Salad
Slightly adapted from An Edible Mosaic and PreventionRD
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
Directions:
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.
6. Stir in pasta and broccoli, and then fold in salmon. Taste and season with additional salt and pepper as desired. Chill. Serves 5 – 2 cups per serving.
Taste Test: This refreshing salad would be perfect on a warm summer day…whenever summer decides to visit Chicago!
