Fresh salmon and fresh veggies, that you probably have in your fridge, make up this easy salad. Fresh salmon takes approximately the same amount of time to cook as the pasta but go with canned if that's what you have on hand. Growing up by the sea, I've eaten a fair amount of salmon and pasta salad; this is a combination of many recipes that I've tried.

Bren
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a medium pot over high heat. Add wine to the pot and allow half to cook off, 2 to 3 minutes.

    Advertisement
  • Cover the bottom of the pot with onion slices. Score the skin side of the salmon to prevent curling. Lay salmon on the onion slices, skin side up. Reduce heat to low and cook until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 10 to 12 minutes. Remove salmon from the pot and let cool.

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

  • Meanwhile, place mayonnaise, white wine vinegar, celery salt, paprika, and pepper in a medium bowl. Stir well. Remove 1/2 of the dressing and refrigerate until serving.

  • Drain macaroni and add to the bowl of dressing; turn to coat. Add celery, carrot, red pepper, peas, and green onions. Turn to coat. Remove skin from the salmon and cut into rough chunks. Add to the macaroni and stir gently. Chill for at least 2 hours.

  • Add remaining dressing to the salad and toss. Taste and adjust salt, if necessary.

Cook's Note:

Use a tail-end piece of salmon or a thin center cut.

Nutrition Facts

434.6 calories; 13.4 g protein; 28.8 g carbohydrates; 38.7 mg cholesterol; 358.1 mg sodium. Full Nutrition