Recipe by USA WEEKEND columnist Jean Carper
"A delicious salmon pasta salad is tossed with a vibrant dressing in this great dish featuring all the food groups!"
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dry pasta, such as macaroni or small shells
cooked, skinned salmon
minced red or yellow onion
red apple, diced
chopped walnuts or dry-roasted, unsalted peanuts
1 (6 ounce) container
fresh lemon juice
salt (or to taste)
Freshly ground black pepper, to taste
SO GOOD. I've made this several times and there are never any leftovers. I've only made 2 changes - I do not use pasta simply to cut calories. I serve it tossed with lettuce, spinach or a greens combo; and I never have plain yogurt so I use fat free free mayo. I was skeptical of the apple the first time I made it and only used 1/2 an apple, but the apple is a delicious part of the salad and I always use a whole apple now. I'm so glad this recipe was posted.
I tried adapting this recipe a bit by serving the salmon and sauteed onions over linguine tossed with apples and walnuts, spooning the sauce on top. I wasn't impressed. Next time I'll try it as written and see if it changes my opinion. The sauce was lacking something, I just can't figure out what. Maybe more lemon juice? Or some sort of basil or dill?
The recipe as it is is probably a four or fewer star, but I read the comments prior to making. I doubled the salmon and the pasta and the ratio of pasta to dressing was really good. Very tasty dressing, and now I have leftovers.
Next time, I am going to double the apples as well. Very simple to make, but allow a little more time than advertised (to cook the pasta and the salmon).
I will definitely make this again! Thanks!
The curry was a bit overwhelming so I would suggest using a tsp rather than a tbsp. I prebaked the salmon with an assortment of dill, garlic & onion powder, salt, pepper, and a dash of lemon zest. It worked wonderfully although using more salmon than what the recipe calls for is fully recommended. I also always use green or granny smith apples with my chicken apple curry soup and thought they would serve better than red in this recipe which was true in my personal opinion. And just to have a lil creative fun I used the bow tie pasta for the that ridge "fin" like look just to go with the salmon feel. Overall not my favorite but definitely a nice twist for impressing guests while trying something very new. . .
We were pleasantly surprised! My daughter even wanted 3rds! I did not add the curry because we don't have any. We did add a an of mandarin oranges and that was delicious!
This was Delicious!
There was too much sauce and I thought 1/2 cup pasta was too little. Maybe double it next time. Otherwise easy to put together.
WOW! excellent combination. I overcooked our salmon the night before. So I was looking for something to redeem it. This salad definitely deserves the high ratings it has received. I'm not sure how much salmon we included, probably more than the 8oz called for. Everything else, I followed the instructions exactly. Everybody has their own preference of the amount of curry. But this made a perfect balance for my wife and I. We will definitely use this again, whether or not I overcook the entree.
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Salmon Pasta Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 111
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