Thursday, May 21, 2009

What to Do W/Leftover Salmon

Pasta Salad with Basil, Beans, and Salmon
We had indulged in grilled salmon the night previous and a few fillets remained in our fridge. I'm not big on leftovers older than a few days, so I was anxious to get the fishies out of town. With pasta in the pantry and some random veggies, I threw this thing together and it turned out to be edible! Hurray for that.

1/2 lb chiocciole pasta (or fusilli, penne, etc) cooked al dente and cooled
1 cup cooked peas
1/2 can of Great Northern White beans
1/2 purple onion, thinly sliced
Bunch of arugula
Handful of basil- cut into thin strips (also known as chiffionade)
Salmon, broken up into pieces
Extra virgin olive oil
Lemon juice
Splash of red wine vinegar
Sprinkle of ground Parm. Cheese
Salt and Pepper

Mix all together. Eat warm or cold.

Something like that:)

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