I’ve posted three salmon recipes in recent weeks. If you’re a salmon hater you won’t be amused. But if you’re salmon-indifferent like me, you’ll be grateful for finding another way to (choke down) enjoy one of the most healthful of fishes.
This recipe was featured last month on a WW weekly recipe card given to members. I wanted to make it right away with my new favorite salmon from Costco: Kirkland Wild Alaskan Sockeye Salmon. I thawed two filets (which totaled 12 oz.) and roasted them in a 350 degree oven for about 15 minutes. You can grill them as well, or use the canned salmon called for in the recipe. Choose your poison.
Aside from the pot you cook your pasta in, there’s just one bowl to clean afterwards. You mix the dressing in a large bowl, add the rest of the ingredients and toss gently. Awesome summer dinner, and fabulous lunch the next day with leftovers.
4 oz. uncooked pasta 1/3 cup chicken broth 1/4 cup red wine vinegar 1 1/2 Tbsp. extra-virgin olive oil 1 Tbsp. grated lemon zest 1/2 tsp. table salt 1/2 tsp. ground black pepper 1 (15 1/2 oz.) can cannellini beans, rinsed and drained 12 oz. canned water-packed wild pink salmon, drained and flaked* 7 oz. jarred water-packed roasted red peppers, drained and cut into 1″ pieces 1/2 cup thinly sliced red onion 1/3 cup chopped flat-leaf parsley 4 tsp. capers, drained
Cook pasta according to package instructions. Drain and rinse under cool water. Drain again.
Meanwhile, in a large bowl, whisk together broth, vinegar, oil, lemon zest, salt and pepper. Add cooled pasta, beans, salmon, roasted peppers, onions, parsley and capers and toss gently to combine.
Serves 4 Serving size: 1 1/2 cups