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.
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