Salmon Fusilli Salad Food

PASTA WITH SALMON & PEAS

Steps:

• Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
• Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
• Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.
• Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.

CREAMY FUSILLI WITH SMOKED SALMON

Steps:

• Boil cooked pasta according to package directions. Drain and reserve 1/3 cup pasta water.
• In the hot pasta pot, toss fusilli, cream cheese, chives, red bell peppers, onions, and salmon until well coated. Add a bit of the pasta water, a little at a time to help make a smooth creamy sauce.
• Season to taste with salt and pepper.
• Serve and enjoy.

FUSILLI WITH SMOKED SALMON

Steps:

• Cook and drain pasta as directed on package. Melt butter in 10-inch skillet over medium-high heat. Cook carrots, zucchini and bell pepper, stirring occasionally, until crisp-tender. Keep warm.
• Meanwhile, in 2-quart saucepan, heat Alfredo sauce until hot. Stir in cheese and dill weed; cook over medium heat about 1 minute or until cheese is melted. Stir in salmon.
• In large serving bowl, toss Alfredo sauce with vegetables and pasta. Serve immediately.

GRILLED SALMON SALAD

Steps:

• Rub the salmon filets with a little olive oil so they don't stick to the grill and salt and pepper them lightly.
• Cook the filets on a hot grill for about 5- 6 min.
• per side.
• They should still be rare in the middle.
• Cover with plastic wrap and chill for several hours until cold and firm.
• Remove from frig and remove any skin.
• Break filets up into small chunks and put into a bowl.
• If there is any juice on the plate they chilled on, dump it into the bowl with salmon.
• Add the celery, onion, capers and dill.
• Mix the olive oil, vinegar salt and pepper and pour over salmon.
• Mix well and serve cold or at room temp.

MEDITERRANEAN FUSILLI PASTA SALAD

Steps:

• Cook the pasta according to directions on the packet.
• Drain and let cool.
• Mix pasta with the onion, tomato, celery, basil, olives and capers.
• In a small bowl, whisk together the mustard, sugar and vinegar.
• Gradually beat in the oil until an emulsion forms.
• Pour this vinaigrette over the pasta mixture and season with salt and pepper.
• Chill the salad in the refrigerator.
• When it is cold, mix in the mozzarella.