This is a sort of a Pacific Northwest, Italian, Mediterranean-themed pasta salad. Really, it's just a hodge-podge of everything that I have in the refrigerator at the moment. The other day I made Barbecue Salmon w/ Lemon & Onion for Salad w/ Salmon, Couscous, & Cauliflower. I've eaten all of the couscous, but I still have a little bit of salmon left and have been mulling over what exactly to make with it. I'm still in the light and refreshing salad sort of mood. Although I'm not sure that I want to just recreate what I've already been eating! So, I decided to mix it up a little bit and make salmon pasta salad with cherry tomatoes, jalapeños, zucchini, olive oil, lemon juice, avocado, and feta.
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Variations of Salmon Pasta Salad
Salmon is one of my favorite splurge foods. It's great in a salad as the star of the show. Although I also quite often end up with leftover salmon that I'm scrambling to put together! Not that that's a problem I'm complaining about. If I have to mystery box all of the leftover ingredients in my refrigerator? Salmon isn't something that's likely to go to waste! It's great tossed with fresh produce, stuffed into roasted peppers, or, like today, mixed into pasta salad. You can also mix and match the type of fish. I'm partial to salmon because I grew up on the West coast. Although cod, much more readily available in the Midwest, is also a great option. I'm also partial to Patagonian shrimp, which is inexplicably in abundant supply where I am.
Feel free to utilize whatever is best in your area. You can even substitute fried tofu, toasted nuts, and any other fruits, vegetables, and seasonings of choice for a vegetarian version. Omitting the feta will also make it vegan at that point.
This Salmon Pasta Salad consists of cherry tomatoes, jalapeños, zucchini, olive oil, lemon juice, avocado, feta, and a dash of salt and pepper. Although you can easily mix and match the produce and spices to your own personal tastes and preferences or what you have on hand.
Let the salmon rest until it reaches room temperature.
Meanwhile, preheat barbecue to medium heat.
I grilled a rather large salmon, so I turned all 4 burners to medium. For smaller fillets, either cut the temperature or cooking time slightly. Although the same basic principles will apply, regardless of size.
Place salmon skin-side down on a griddle or baking sheet. Drizzle with olive oil and add a dash of salt and pepper. Slice a lemon and half of an onion. Place evenly on top of the salmon.
Bake salmon for 12-15 minutes, or until the salmon begins to flake. Salmon tends to be cooked when it loses the bright color and you can take a fork and it easily separates. Larger cuts of salmon may take upwards of 20 minutes. Smaller, individual portions may take less time. It's best to begin checking after 10 minutes of cooking and adjust the cooking time to the doneness of your filet.
Pasta
Add about 4 inches of water to a large pot and bring to a boil over high heat.You can also make the pasta ahead of time. The salmon will need to rest and the pasta will need to chill before serving. Although the exact order that you do that in can vary!
Cook pasta according to the manufacturer's instructions. This typically entails boiling for about 8-12 minutes, or until al dente.
Remove from heat and chill in the refrigerator.
Assemble Salad
Mix together pasta, salmon, produce, a splash of olive oil and lemon juice, and a dash of salt and pepper.Exactly how much olive oil and lemon juice you use is a personal preference. You're just looking for a light coating on the pasta to keep everything from sticking together and add just a little bit of flavor. I tend to eyeball it because the exact amount will vary depending on how cooked the pasta is and how much produce you add in.
Serve immediately or chill in the refrigerator. Pasta salad is a great dish to make ahead of time. Just make sure to add the feta right before serving. Cheese doesn't sit quite as well coated in olive oil and is best served fresh!
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