I love all things fish and seafood (except eel, maybe). Some of you tell me I don’t post enough fish and seafood items. Here are several good salmon, pasta, salads for your next luncheon or tea. Enjoy….
Salmon Pasta Salad
1 (8 Ounce) Package Your Favorite Pasta
1 Pound Medium Shrimp, In The Shell
¼ Pound Smoked Salmon, Chopped
1 ½ Cups Frozen Green Peas, Thawed
1 Tablespoon Chopped Fresh Tarragon
1 Teaspoon Lemon Juice
Kosher Salt To Taste
Ground Black Pepper To Taste
3 Tablespoons Olive Oil
Step 1 Fill a large saucepan with salted water and bring to a boil. Add the curry powder, let it dissolve, then add the pasta. When the pasta is cooked but still firm, drain and cool with running water. Drain again thoroughly and place in a large salad bowl.
Fill a large pot with salted water and bring to a boil. Boil the shrimp until they turn pink and curl slightly, 2-3 minutes. Drain, place under cold running water and drain again. Peel and devein the shrimp and set aside.
Step 3 To the pasta add the cooked shrimp, smoked salmon and green peas. In a small bowl stir together the tarragon, lemon juice, and salt and pepper to taste until well mixed. Add the oil and stir vigorously until blended.
Step 4 Pour dressing over pasta dish. Toss well and serve. Serves 4
Lemon Dill Pasta Salad
½ (16 ounce) package large shell pasta
1 tablespoon lemon-infused olive oil
1 tablespoon finely minced shallot
2 teaspoons lemon juice
2 teaspoons capers
1 ½ teaspoons chopped fresh dill
1 lemon, zested
1 teaspoon minced garlic
salt and ground black pepper to taste
½ pound cooked salmon fillet, flaked
1 tablespoon freshly grated Parmesan cheese, or to taste (Optional)
Step 1 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
Combine oil, shallots, lemon juice, capers, dill, lemon zest, garlic, salt, and pepper in a large bowl. Stir to combine. Add in the flaked salmon. Mix to incorporate.
Step 3 Drain cooked pasta and add to the salmon mixture. Toss to combine. Refrigerate before serving, at least 30 minutes. Top with freshly grated Parmesan cheese.
Salmon and Spinach Orzo Salad
1 Pound Uncooked Orzo Pasta
3 Tablespoons Extra-Virgin Olive Oil
2 Cups Spinach or Kale Leaves, Stems Removed
¼ Cup Extra-Virgin Olive Oil
¼ Cup Toasted Pine Nuts
3 Tablespoons Lemon Juice
1 ½ Teaspoons Salt
1 Teaspoon Ground Black Pepper
4 Ounces Smoked Salmon, Flaked
3 Ounces Ricotta Salata Or Feta
Step 1 Bring a large pot of salted water to a boil over high heat. Add orzo and cook until tender, 8 to 10 minutes. Drain and transfer onto a large baking sheet. Drizzle orzo with 3 tablespoons olive oil, toss, spread out, and set aside to cool, about 30 minutes.
Step 2 Once the orzo is cool, transfer to a large serving bowl. Set aside.
Step 3 Bring a large pot of salted water to a boil over high heat. Blanch kale in the boiling water for about 30 seconds. Drain off water from kale and submerge in a bowl of ice water. Drain and blot dry.
Step 4 Add spinach or kale to orzo along with 1/4 cup olive oil, pine nuts, lemon juice, salt, and pepper. Toss gently to combine. Top with flaked salmon. Shave ricotta salata cheese or feta on top and serve immediately.
Blackened Salmon Salad
1 (16 Ounce) Package Penne Pasta
2 (4 Ounce) Salmon Steaks
3 Tablespoons Grapeseed Oil, Divided
1 Pinch Blackened Seasoning, Or To Taste
½ Cup Crushed Pineapple
½ Cup Chopped Cucumber
½ Cup Chopped Yellow Onion
1 (6 Ounce) Can Black, Pitted, Calamata Olives, Drained
1 Small Head Broccoli, Cut Into Bite-Sized Florets
6 Sprouts Brussels Sprouts, Thinly Sliced
4 Small (4″ Long)S Banana Peppers, Seeded And Sliced
1 Medium Yellow Bell Pepper, Chopped
1 Pint Cherry Tomato, Halved
3 Sprigs Fresh Thyme, Leaves Stripped And Chopped
½ Cup Mayonnaise, Or To Taste
½ Cup Red Wine And Vinegar Salad Dressing
Step 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Step 2 Pat salmon dry with paper towels. Coat lightly in 1 tablespoon grapeseed oil. Season with blackened seasoning.
Step 3 Heat remaining grapeseed oil in a cast iron skillet over medium heat until it starts to smoke. Be sure to turn on your oven vent. Put salmon in the skillet and cook until it flakes easily with a fork, 4 to 4 1/2 minutes on each side (turning only to flip to the other side). Set salmon aside and let cool while you mix up the pasta salad.
Step 4 Combine drained pasta, pineapple, cucumber, onion, olives, broccoli, Brussels sprouts, banana peppers, bell peppers, tomato, and thyme in a large bowl. Mix well. Mix in mayonnaise and salad dressing, adjusting to taste. Flake the salmon and gently fold into the pasta salad. Serves 6
Mediterranean Salmon Salad
½ (16 Ounce) Package Mezze (Short) Penne Pasta
1 Cup Sliced And Quartered Cucumber
1 Cup Halved Cherry Tomatoes
2 Tablespoons Minced Shallot
1 (2.6 Ounce) Pouch Wild-Caught Pink Salmon
¼ Cup Extra-Virgin Olive Oil
1 Tablespoon White Wine Vinegar
1 Tablespoon Freshly Squeezed Lemon Juice
1 Teaspoon Lemon-Pepper Seasoning
½ Teaspoon Dijon Mustard
½ Teaspoon Kosher Salt
¼ Teaspoon Dried Dill Weed
Step 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl.
Step 2 Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top.
Step 3 Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl for the vinaigrette. Drizzle over the salad and toss gently to combine. Serve 4
Curried Salmon Salad
1 Cup Dry Pasta, Small Shells Suggested
8 Ounces Cooked, Skinned Salmon
½ Cup Minced Red Onion
¼ Cup Diced Celery
½ Cup Chopped Roasted Walnuts
2 Tablespoons Olive Oil
1 Tablespoon Curry Powder
3 Teaspoons Fresh Lemon Juice
2 Cloves Garlic, Minced
1 Teaspoon Dijon Mustard
½ Teaspoon Kosher Salt (Or To Taste)
Freshly Ground Black Pepper, To Taste
Step 1 Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.