Since it is just myself and my daughter in the house, unless I have guests, I often have leftovers when I make wild salmon. No complaints from me, since I always find plenty to do with leftover salmon. I had a bag of shelled edamame in the freezer, and found a nice Salmon and Edamame pasta salad recipe on the Cooking Light website to use as a starting point. I’ve altered the recipe quite a bit to utilize what I had on-hand, but their version might match your current pantry better, so I encourage you to check it out as well.
Lemon-Herb Salmon and Edamame Pasta Salad
Author: Robin Gagnon
Ingredients
- 1½ cups uncooked gemelli (or pasta salad friendly shape of choice)
- ⅔ cup shelled edamame
- ½ tsp chopped lemon thyme leaves (substitute fresh oregano or regular thyme if not available)
- 1½ tbs. olive oil
- 1 tbs. lemon juice
- 1 tbs. whole grain Dijon mustard
- 2 tbs. light mayonnaise
- ⅓ tsp Kosher salt
- zest of ½ a lemon
- 2 tbs. freshly chopped chives (substitute scallions or finely chopped red onion if not available)
- 1 tbs. freshly chopped basil
- 1 tbs minced roasted garlic
- 4 oz. leftover cooked salmon
- ½ cup grape tomatoes (cut in 4′s)
Instructions
- Boil the pasta, when about ½ way through cooking add edamame and chopped thyme to water. Drain when al dente.
- Whisk together oil, lemon juice, mustard, mayo and salt.
- Add the cooled pasta & edamame to the dressing, as well as the lemon zest, chopped herbs and garlic. Mix well.
- Break the salmon into chunks and add along with the tomatoes. Gently fold into the pasta salad.
- Serve chilled.
Notes
Crumbled gorgonzola cheese makes a great topping for this pasta salad.
