Pasta and salmon salad
Description
Pasta and salmon salad can be beautifully served on lettuce leaves
Instructions
- 1
Step 1
1. In a large pot, bring water to a boil over high heat. Add 1 tablespoon of salt and the pasta. Cook according to the package instructions. Drain the pasta in a colander and set aside. Slice 1 lemon into 6 mm thick rounds, and juice the second lemon. Arrange the lemon slices in a single layer in a skillet. Add the chopped parsley stems and finely chopped shallot. Pour in white wine and water.
- 2
Step 2
2. Place the salmon fillet on a skillet, skin-side down, set the skillet over high heat and bring the liquid to a boil over low heat. Reduce the heat, cover the skillet with a lid, and cook for 11 to 16 minutes. Remove the skillet from the heat and transfer the salmon to a cutting board. Once the fillet has cooled, remove the skin and cut the salmon into small pieces. In a large bowl, mix 2 tablespoons of lemon juice, ½ teaspoon of salt, minced red onion, mustard, chopped parsley, capers, Greek yogurt, and mayonnaise.
- 3
Step 3
3. Mix the pasta with the salmon, pour the prepared sauce over it, and mix again. Serve the salad immediately or refrigerate for several hours.