Pasta and Salmon Salad or Main Dish Recipe

From Dorothy McNett's Recipe Book.

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Pasta and Salmon Salad or Main Dish

From Dorothy McNett's recipes at Use chicken, turkey, fish, sausages, pork, or tofu for the grilled "meat" of choice. Even a can of high quality tuna can be substituted for the salmon or grilled meat, or beef roast strips or corned beef! It is the use of the fresh apricots that makes this such a special salad in summertime.

interesting pasta shapes (or lentils, beans, quinoa...)
1 tablespoon sea salt
1 teaspoon olive oil

2 - 4 salmon steaks or fillets, or chicken breasts or other meats as desired
2 tablespoons olive or grapeseed oil
sea salt, pepper, paprika and dried herbs
1-2 small yellow squash or zucchini, cut into julienne strips
1 red bell pepper, cut into julienne strips
1/4 head cabbage, shredded

4-5 fresh juicy ripe apricots, pitted
2 tablespoons chopped fresh basil
1/4 cup white wine vinegar
2 tablespoons raw sugar
1/4 teaspoon fine sea salt
1/4 teaspoon pepper
1/2 cup extra-virgin olive oil

1-2 apricots, diced, for garnish
snipped fresh basil, parsley, etc. for garnish

Cook the pasta in boiling, salted water for the required amount of time. Drain and put into a beautiful bowl. Toss in the oil. Set aside to cool. Heat a heavy bottomed saute pan with a little oil. Season each salmon steak with salt, pepper, paprika and herbs. Saute for about 3-4 minutes per side, or until done. Cool and tear or flake into strips. Add to the pasta along with zucchini, bell pepper, and cabbage. In food processor with steel chopping blade in place, whirl the apricots with the basil to make a puree, adding vinegar, sugar, salt and pepper. Slowly add the olive oil with the motor running to blend nicely and to make a thickened dressing. Drizzle over salad, toss, and serve. Garnish with more fresh diced apricots and herbs, as desired.

Recipe created 1997-06-28.

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