I’m not one of those who makes the same recipe twice in a row but I thought this dish was worth the repeat. Both Josh and I love smoked salmon. The first round turned out pretty great but I also felt it was lacking a bit when it came to nutrition. The smoked salmon offers plenty of protein but there wasn’t enough vegetable for it to qualify as a meal. And these days I’m all about one pot meals.
So for round two I decided to change it up a little and the results were not only healthier but also tastier. We tend to stick with gluten free pasta but wheat pasta always refrigerates better. Rice based pastas can be a bit dense when cold. This time I used a spelt based egg noodles. Yes they are much more delicate and tend to break but the texture and taste was spot on.
The one thing I really liked about the first version was the smoked salmon clearly starred in the dish. This wasn’t something I was willing to compromise. Originally I thought I’d add in a bunch of chopped baby spinach but it was looking pretty poor at the store. In the end this turned out to be a blessing. I noticed a beautiful bag of local baby pea greens that was calling my name. I love pea shoots, they border line being slightly bitter but offer a superb crunch and the flavor is never too over powering. Not to mention they are nutrient dense offering plenty of of Vitamins A, B-6, C, E, and K, folate, thiamin and riboflavin. They are also low in calories and fat free. A perfect addition to a pasta dish!
Smoked Salmon Pasta Salad
- 1lb pasta (I used spelt egg noodles)
- 3-4 tablespoons grapeseed oil vegenaise (or regular mayo)
- 8 oz smoked salmon
- 1/2 cup celery, finely chopped
- 1 teaspoon dried dill
- 1/4 cup green onion, chopped thin
- 2 cups baby pea greens, chopped
- Cook pasta according to directions. Rinse to cool and drain well.
- Mix all ingredients in a large bowl. Season more with dill and/or s&p if necessary. Chill thoroughly before serving.