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Creamy Salmon Pasta Salad
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
175 minutes
Creamy pasta salad with fresh salmon, green onions, peas, and celery for a simple and delicious meal.
Ingredients:
  • 1 tablespoon butter
  • 0.25 cup dry white wine
  • 1 onion, sliced
  • 10 ounces salmon fillets
  • 1.5 cups elbow macaroni
  • 0.75 cup mayonnaise
  • 1 tablespoon white wine vinegar
  • 0.5 teaspoon celery salt
  • 0.5 teaspoon paprika
  • 1 pinch ground black pepper to taste
  • 1 cup thinly sliced celery
  • 0.5 cup grated carrot
  • 0.5 cup diced red pepper
  • 0.5 cup frozen peas, thawed and drained
  • 0.25 cup thinly sliced green onions
Instructions:
  • In a medium pot over high heat, melt butter. Pour in wine and simmer until half has evaporated, about 2 to 3 minutes.
  • Place a layer of onion slices at the bottom of the pot. Score the skin side of the salmon to prevent curling, then place the salmon on top of the onion slices, skin side up. Cook over low heat until the internal temperature reaches 145°F (63°C) when tested with an instant-read thermometer, for about 10 to 12 minutes. Once cooked, remove the salmon from the pot and allow it to cool.
  • 1. Boil a large pot of lightly salted water. 2. Add elbow macaroni and cook until al dente, stirring occasionally, approximately 8 minutes.
  • In a medium bowl, combine mayonnaise, white wine vinegar, celery salt, paprika, and pepper. Stir until well mixed. Refrigerate half of the dressing for serving later.
  • Drain the macaroni and toss it in the dressing. Add celery, carrot, red pepper, peas, and green onions. Remove the skin from the salmon, cut into rough chunks, and gently stir it into the macaroni mixture. Refrigerate for a minimum of 2 hours before serving.
  • Pour the rest of the dressing over the salad and mix well. Adjust seasoning by tasting and adding more salt, if needed.

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