COLD SALMON AND PASTA
Salmon Pasta Dish with Olives, Capers and Carrots
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 6 | Fresh Salmon,Steaks,Fillet | Main,Savoury | Boil | 30 mins to 1 hour |
Ingredients
- 8 ounces small shell pasta
- 8 ounces salmon, cooked, boned and skinned
- 3 medium carrots
- 1 bunch watercress
- 1 cup Italian olives
- 2 tablespoons capers, rinsed
Dressing: -1/2 cup olive oil -1/4 cup lemon juice -1 tablespoon Dijon mustard -1 clove garlic, minced -1 teaspoon dry tarragon -to taste, salt and ground black pepper
Method
Cook the pasta to al dente stage, drain, and run under cold water, and drain again. Flake the salmon and refrigerate. Peel and slice carrots into 1/4 inch rounds. Cook in salted boiling water for 10 minutes. Drain. Wash watercress, drain and remove coarse stems. In a large bowl, combine and mix the dressing ingredients. Add the cooked pasta, salmon, carrots, watercress and olives. Toss and chill before serving.
