Prep 10 mins
Cook 10 mins
This is one of my daughters favorite ways to eat salmon. We hope you like it.
- 2 cups uncooked bow tie pasta or 2 cups ruffle pasta
- 1 cup fresh green beans, cut into 1 inch pieces
- 1 cup asparagus, cut into 1 inch pieces
- 1 cup broccoli, floweretts cut into 1 inch pieces
- 1⁄2 sweet red peppers or 1⁄2 orange bell pepper, juliened
- 2 tablespoons fresh lemon juice
- 1⁄2 cup mayonnaise
- 1 cup Dijonnaise mustard
- 4 tablespoons chopped fresh dill
- 1⁄2 teaspoon salt
- 1 (15 1/2 ounce) can salmon, skinned and boned
- 1⁄4 cup sliced radishes or 1⁄4 cup radish, cut in roses
- In a large stock pot boil pasta in water.
- After 7 minutes add the green beans, asparagus and broccoli.
- Drain and plunge into ice water to stop the cooking process.
- Drain well.
- In a large bowl combine the mayonnaise, dijonnaise, lemon juice, dill, salt and pepper and whisk well.
- Add the salmon, pasta and cooked veggies along with the sweet bell pepper.
- Toss gently and serve.
This was very quick and yummy, and I will be making it again. I did leave out the dill because I can't stand it. I also ended up using a slightly different mayo/mustard combination because I didn't carefully read the ingredients list. I used about 1 cup mayo and about 1/4 cup mustard. (I really just mixed it to taste, but used a little bit too much mayo). However, I really enjoyed this a lot, and next time I will make it acording to specs (except for the dill). Thanks for sharing this recipe!
I may re-review this after it's been refrigerated; I think I'll like it more cold (rather than room temp). I didn't have green beans or radishes (which I guess were garnish?), but I had a huge bunch of asparagus and a small head of broccoli to use (I used slices of the stem, too). I also used home-canned salmon, so I opted to use two cans to make sure there was enough (which was a little too much). Also, I threw in a tablespoon of sugar in the dressing. Maybe I should've followed Maiya's route and skipped the dill. This won't necessarily become a staple summer meal, but it was nice for something differen, very easy and fast. Thanks for posting, DiB's!
From now on we will keep a couple cans of salmon in the pantry at all times. Fixed it as listed except for asparagus (yuck). This recipe is tops. Rich tasting, eye appealing and easy. Plated it with a garnish of parsley and cherry tomatos. Ate it before I could take a photo. I will send photo next time. Thanks for a sure fire winner.