Rosemary demonstrates how to make this easy lunch.
This cold pasta salad with ﬂakes of pink salmon is super-nutritious and ideal for packed lunches or for an easy to prepare lunch for all the family. If fresh salmon is unavailable, canned salmon is a good substitute.
Per serving: 280 Calories, 8.9g fat
Prep time 10 mins
Cook Time 25 mins
2 vegetable stock cubes
2 x 175g (2 x 6oz) fresh salmon ﬁllets
225g or 2 x Green Portion Pots® of pasta shapes
300ml (1⁄2 pint) virtually fat-free live Greek yogurt
juice of half a lemon
1 small red onion, ﬁnely chopped
1 tbsp chopped fresh chives
pinch of sweet paprika
fresh dill to garnish
- Crumble 1 stock cube in a saucepan and add a little water. Add the salmon and poach for 8–10 minutes over a low heat. Lift the salmon from the pan and allow to cool. Alternatively, crush the vegetable stock cube over the salmon fillets and cook the fillets in a microwave for 3½ minutes on ‘high’ then allow to cool.
- Cook the pasta in a large saucepan of boiling water with the remaining vegetable stock cube. Drain the pasta thoroughly and rinse with cold water then transfer to a large bowl. Allow to cool. Add the Greek yogurt, lemon juice, chopped onion, chives and paprika.
- Carefully flake the salmon into the bowl, removing any bones and skin. Combine all the ingredients with a large metal spoon, taking care not to over-mix and break up the fish too much. Spoon into a serving dish and chill until required. Garnish with fresh dill.