SEARED SUMMER SALMON SALAD

Seared Summer Salmon Salad image

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.

Provided by Nikol D S Hasler

Categories Salad Seafood Salad Recipes Salmon Salad Recipes

Time 52m

Yield 4

Number Of Ingredients 11

Previous Next

Ingredients

½ (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
¼ cup stone-ground mustard
2 tablespoons lemon juice
1 teaspoon fresh dill, or to taste
salt and ground black pepper to taste

Steps:

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.
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.
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.

Nutrition Facts : 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, Sodium 440.1 mg, Sugar 2.7 g