Alaska Salmon Pesto Pasta Salad
Ingredients
- 8 ounces dry, small shell pasta
- 2 to 3 teaspoons garlic, finely minced
- 1/2 cup prepared basil pesto
- 1/2 cup light Italian salad dressing
- 1 zucchini, cut in 1/2-inch half-moon slices
- 1 pint cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 3/4 cup frozen peas, defrosted
- 1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked
- Salt and pepper, to taste
Preparation
- Cook pasta according to package directions; drain well. Let cool slightly then toss with garlic, pesto and dressing. Set aside.
- Cook zucchini in covered microwavable container on high 2 minutes or until just tender and bright green.
- Toss blanched zucchini, tomatoes, onion and peas into pasta and stir to combine. Gently fold in drained salmon; season to taste with salt and pepper. Serve immediately or chill before serving.
Serves
8 to 10
Calories: | 310g | Total Fat: | 16g | |
Cholesterol: | 30mg | Protein: | 17g | |
Carbohydrates: | 26g | Sodium: | 485mg |
Preparation Time:
15 minutes
Alaska Salmon and Chipotle Wrap
Ingredients
- 2 to 3 tablespoons fresh lime juice
- 1 tablespoon chopped chipotle peppers in adobo sauce
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped red bell pepper
- 1 to 2 tablespoons chopped red onion
- 1 teaspoon chopped garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked
- 3 tablespoons light cream cheese or light sour cream
- 1 teaspoon adobo sauce
- 4 whole wheat tortillas (8-inch)
- 4 large lettuce or cabbage leaves, shredded
Preparation
- In bowl, mix lime juice, chiles, cilantro, bell pepper, red onion, garlic, salt and pepper. Gently stir in salmon until blended.
- In small bowl, blend cream cheese and adobo sauce. Spread 1/4 mixture over each tortilla to within 1 inch of edge. Spread 2/3 cup salmon mixture over cream cheese. Top with 1/4 of lettuce and roll up burrito-style. Repeat for remaining tortillas.
- Serve immediately.
Serves
4
Notes, Tips & Suggestions
* For appetizers, cut each wrap into thirds (makes 12 appetizer servings).
* As a meal, cut each wrap in half (makes 4 entrée servings).
Calories: | 305g | Total Fat: | 8.5g | |
Cholesterol: | 88mg | Protein: | 32.5g | |
Carbohydrates: | 26.5g | Sodium: | 1228mg |
Preparation Time:
15 minutes
Alaska Salmon Salad Sandwiches
Ingredients
- 1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked
- 1/3 cup light mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 tablespoon capers, drained, chopped if large (optional)
- 1/3 cup finely diced celery
- 1/3 cup finely diced onion
- 1/4 cup dill or sweet pickle relish, drained
- Dash Tabasco sauce or pinch of black pepper
- 1 tablespoon chopped fresh dill or 1/2 to 1 teaspoon dried dill weed
- 8 slices whole-grain bread
- 24 thin slices cucumber
- 4 leaves green or red leaf lettuce
Preparation
- In medium bowl, combine salad ingredients. Add salmon and stir to combine well.
- Divide salad among 4 slices of bread. Top each with 6 slices of cucumber and a leaf of lettuce. Top with remaining slices of bread and cut in half, crosswise.
Serves
4
Calories: | 381g | Total Fat: | 15g | |
Cholesterol: | 65mg | Protein: | 27g | |
Carbohydrates: | 34g | Sodium: | 1236mg |
Preparation Time:
15 minutes
Alaska Salmon Cakes with Yogurt Dill Sauce
Ingredients
- 1 egg
- 1/4 cup small-curd nonfat cottage cheese
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
- 1 teaspoon lemon pepper seasoning
- 1/4 cup sliced green onions
- 1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked
- 3 tablespoons garlic-and-herb bread crumbs
- Vegetable oil
- Yogurt Dill Sauce
Preparation
- In medium bowl, whisk egg lightly. Add cottage cheese, dill, lemon pepper and green onions; mix well. Mix in drained salmon, then sprinkle in bread crumbs and mix well. Shape mixture into 4 patties, 1/2 to 3/4 inch thick and 3 inches in diameter.
- Heat nonstick skillet over medium-high heat and brush skillet with oil. Fry salmon cakes for about 2 1/2 to 3 minutes per side. Cakes should be crisp and golden on the outside and still moist on the inside.
Serves
4
Calories: | 217g | Total Fat: | 8g | |
Cholesterol: | 112mg | Protein: | 27g | |
Carbohydrates: | 8g | Sodium: | 897mg |
Preparation Time:
21 minutes
Yogurt Dill Sauce
Ingredients
- 1/2 cup nonfat yogurt
- 1 1/2 teaspoons finely minced fresh garlic
- Salt and pepper
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
- 1/4 cup grated cucumber (squeeze dry)
Preparation
- Mix yogurt and garlic, and add salt and pepper to taste. Stir in dill and cucumber. Refrigerate, covered, until ready to serve.