Lemony salmon pasta salad
Salmon is my favourite fish to cook and eat. There are so many variations you can make with this one spices of fish. This pasta salad is another version of my basic pasta salad
Servings: 6 portions
Ingredients
Pasta salad base
- 350 g uncooked pasta
- 1 cucumber
- 1 shallot or two small
- 200 g canned corn
- 250 g tomatoes plum or cherry
- 200 g fresh spinach
Lemony salmon ingredients
- 400 g canned salmon
- 1 lemon zest
- 1 tbsp lemon juice
- 2 tbsp olive oil
- A pinch of salt
- ½ boiled egg per person
Instructions
Preparing basic pasta salad
- Cook the pasta according to instructions on package.
- Drain the pasta in a colander. Then rinse in cold water which will help speed up the process of mixing the salad. This step can be done the day before to keep in an airtight container in the fridge overnight.
- Slice and quarter the cucumber.
- Peel and dice the shallots.
- Open and drain the canned corn.
- Rinse and drain the spinach.
- Cut tomatoes in half.
- Mix all vegetables with the pasta and set aside.
Preparing Lemony Salmon
- De-bone and skin the salmon, if necessary. The salmon I use comes with bones and skin on so it is a bit of a extra work.
- In a small bowl mix the lemon zest, lemon juice, olive oil and salt.
- Pour it over the salmon and mix with a fork.
- Mixing the lemony salmon with the rest of the pasta salad.