Mon, Jul 11, 2011
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This pasta dish is a great way to turn leftover salmon into a new meal. Plus, since the salmon is in small flakes and tossed with a lot of other ingredients, it is a sneaky way to get your family to stock up on heart-healthy omega-3′s. You can serve it warm or cold as a pasta salad for a perfectly light summer dish.
- 6-8 ounces of salmon, cooked
- 4 cups whole wheat linguine or spaghetti noodles, cooked
- ½ of a tomato, chopped
- ¼ cup feta cheese
- ¼ cup Parmesan cheese
- Dash of salt, to taste
- Dash of black pepper, to taste
- Dash of crushed red pepper flakes, optional
- A couple squirts of lemon juice
- 1 Tbsp chopped fresh parsley
- ¼ tsp basil
- ¼ tsp oregano
- ½ tsp olive oil
- 1 tsp balsamic vinegar
- Cook the noodles according to the instructions on the package.
- To remove the skin from the uncooked salmon, sear the salmon on high heat, with the skin down in oil, for 15-20 seconds.
- Immediately remove the fish so that the meat does not cook.
- At this point, you should be able to easily remove the skin.
- Finish by scraping away the thin layer of dark fatty meat that was underneath the skin.
- To cook the salmon, place it on a broiling pan.
- If you like your salmon rare, broil it for 3½ – 4 minutes on each side.
- Otherwise broil it for 4-5 minutes on each side, until the salmon flakes and is done.
- Flake the fish into small pieces.
- If you are using leftover salmon, simply flake the cooked fish into small pieces.
- Toss all of the ingredients together and continue seasoning the pasta to taste.
- Serve the pasta chilled or warm.
Click here to view a guide for selecting seafood.