Leftover Salmon Pasta Salad

We were fortunate enough to have our dear friends over last night for dinner, and since they are also from B.C. we thought salmon would be the perfect summer dish. I opted for grilled corn, salmon and had planned on asparagus and carrots but because the farmers market I go to didn’t have any I went for potato salad. The salmon fillets were brushed with a honey mustard glaze and baked for 20 minutes at 350.

Honey Mustard:

Add the following to a bowl and mix:

2 tbsp of dry mustard

2-3 tbsp of honey

4 tbsp of olive oil

2 tbsp of plain greek yogurt

a dash of cayenne pepper

a dash of pepper

juice from half a lemon or 3-4 tbsp of lemon juice

Potato Salad:

Ingredients:

Potatoes

Bacon

Green Onion

Plain Greek Yogurt

Shredded Cheese

BBQ seasoning of your choice

Directions:

It’s hard to determine how many potatoes you need. I always plan to make too much just incase my friends come extra hungry! I would say plan for 1 large russet potato per person

Wash and boil potatoes until soft

Once soft to the prick of a fork, drain, cool and dice into small bit size pieces

Toss in a tub of plain greek yogurt

Season generously with a bbq seasoning of some sort. I prefer a sweet chili flavour

Dice green onions finely

Add approximately half a bag of shredded cheese depending on your portions

Chill for 30-60 minutes before serving

Put 10-12 pieces of bacon on a parchment paper lined baking sheet and bake at 350 for 20-25 minutes or until crispy

Crumble on your potato salad immediately before serving

As delicious as dinner was last night, we had tons of leftovers! Tonight it was hot and CWM and I went flying after work so when we got home I wanted something quick, and light. After boiling pasta and chilling it by running it under cold water, I chopped up red peppers, cucumbers, sweet onions, carrots, tomatoes, shredded the corn off my leftover cobs, (CWM’s favourite herb) cilantro, and diced up the leftover salmon. I used the same honey mustard sauce but added lime juice, and more olive oil so rather than being creamy, it was more suited for salad. This is a perfect summery salad that will fill even the hungriest of tummies in only 20 minutes!

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Posted in EAT

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