Looking through my recipe files today, I found a salad that I hadn't made for a couple of years. I used to make this salad when my daughters still lived at home. It's a springtime salad but hearty enough to be a main course salad. My husband enjoys it just as much as the women around him :) This salad and a nice glass of Chardonnay made for a wonderful meal tonight.
I had mine in a red pepper 'boat' but DH doesn't like peppers so he just had a heaping helping on a plate - it was so good!
I had found the recipe in a magazine years ago and, once again, I regret I cannot give credit. Even after trying to 'Google' the recipe I still couldn't find the same one. I love the addition of yogurt in the dressing which really helps cut down on calories and fat. The dill gives it a fresh, springtime taste.
The original recipe called for canned salmon but I find that it's very easy to poach a nice filet of salmon and the taste is so much better!
Here is the recipe:
Dilled Salmon Pasta Salad
Serves 4 as a main course salad
1 lb of farfalle (bowtie) pasta
1 lb salmon filet, poached
1-1/2 cups frozen peas
4-5 scallions, sliced thin
½ cup Hellman’s Light Mayonnaise
1 cup plain yogurt
2 tablespoons fresh dill weed or 2 teaspoons dried dill
Salt and Pepper
Poach salmon in a covered saute pan in approximately 1/2 cup water with a little salt and pepper for about 12-15 minutes (or until fish flakes easily with a fork).
Place frozen peas in a colander in the sink. Cook pasta according to package directions and drain over the peas in colander. Rinse with cold water, drain, and place in a large bowl.
Flake the poached salmon and add to the pasta and peas along with green onions.
In a small bowl, combine the mayonnaise, yogurt and dill. Pour over the salmon/pasta mixture, season with salt and pepper to taste and toss gently to combine.
Chill for at least 30 minutes before serving (if you can keep from eating it right out of the bowl!).