Salmon Pasta Salad Recipe
Ingredients
| 2 salmon, or substitute, steaks (8 oz. each), 1 inch thick | ||
| 1 recipe Court Bouillon | ||
| Uncooked lasagna noodles package | 1 | |
| Carrots | 1 Cup (16 tbs), thinly sliced | |
| Olive oil | 1 Tablespoon | |
| Celery | 1/2 Cup (16 tbs), thinly sliced | |
| Green onions | 1/2 Cup (16 tbs), sliced | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Pine nuts | 1/4 Cup (16 tbs), toasted | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Ranch salad dressing | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Tomato | 1 Medium, chopped | |
| Black olives | 1/2 Cup (16 tbs), sliced | |
Directions
Poach salmon in Court Bouillon as directed.
Drain and discard poaching liquid.
Chill salmon 2 hours.
Remove skin and bones; flake meat.
Set aside.
Prepare mini lasagna as directed on package, adding carrots to boiling water during last 1 minute of cooking time.
Rinse pasta and carrots with cold water.
Drain.
Place in large mixing bowl or salad bowl.
Add oil.
Toss to coat.
Add celery, onions, green pepper, salmon and pine nuts.
Mix well.
In small mixing bowl, combine mayonnaise, ranch dressing, salt and pepper.
Add mayonnaise mixture to pasta mixture, stirring gently to coat.
Drain and discard poaching liquid.
Chill salmon 2 hours.
Remove skin and bones; flake meat.
Set aside.
Prepare mini lasagna as directed on package, adding carrots to boiling water during last 1 minute of cooking time.
Rinse pasta and carrots with cold water.
Drain.
Place in large mixing bowl or salad bowl.
Add oil.
Toss to coat.
Add celery, onions, green pepper, salmon and pine nuts.
Mix well.
In small mixing bowl, combine mayonnaise, ranch dressing, salt and pepper.
Add mayonnaise mixture to pasta mixture, stirring gently to coat.
Chef
