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Recipe: Seared Summer Salmon Salad

My children just love tuna salad, but I needed something to do with the salmon I had in the fridge and I hate mayo. So, this was my compromise. This recipe is easy and will keep them coming back for seconds.

Seared Summer Salmon Salad Ingredients

  • (16 ounce) package campanelle pasta

  • 2 tablespoons olive oil, or to taste

  • 4 cloves garlic, sliced

  • 2 (3 ounce) fillets salmon fillets

  • 2 cups frozen peas

  • 1 cup diced sugar snap peas

  • 1 cup sliced green onions

  • cup stone-ground mustard

  • 2 tablespoons lemon juice

  • 1 teaspoon fresh dill, or to taste

  • salt and ground black pepper to taste

How to Make Seared Summer Salmon Salad

  1. Bring a large pot of lightly salted water to a boil. Cook campanelle in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.

  2. Heat olive oil in a large skillet over medium heat until sizzling. Add garlic; cook and stir until fragrant, 30 seconds to 1 minute. Add salmon; cook until browned and flaking apart, about 5 minutes per side.

  3. Transfer salmon fillets to a bowl with pan drippings. Pour frozen peas on top; let thaw as salmon cools, about 10 minutes. Add campanelle pasta, sugar snap peas, green onions, mustard, lemon juice, and dill; toss gently. Season with salt and pepper.

Seared Summer Salmon Salad Nutritions

  • Calories: 372.5 calories

  • Carbohydrate: 51.2 g

  • Cholesterol: 23.4 mg

  • Fat: 10.8 g

  • Fiber: 3.8 g

  • Protein: 17.6 g

  • SaturatedFat: 1.6 g

  • ServingSize:

  • Sodium: 440.1 mg

  • Sugar: 2.7 g

  • TransFat:

  • UnsaturatedFat:

Source: Seared Summer Salmon Salad

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