Salmon Nicoise Pasta Salad
Created by Kerfuffle-Upon-Wincle (KUW) on October 26, 2014
- Servings: 7
- Prep Time: 20m
- Cook Time: 14-16m
- Recipe #15236
Ingredients
- 16 ounces fresh salmon (fillet)
- 1/2 teaspoon salt (divided)
- 1/2 teaspoon freshly ground black pepper (divided)
- 2 teaspoons oil (olive oil)
- 8 ounces dry pasta (shell or other short pasta 2 1/2 cups dry)
- 6 ounces fresh green string beans (1 1/4 cups, cut into 2-inch lengths)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon anchovy paste (optional)
- 1 garlic clove (minced)
- 1/2 teaspoon Dijon mustard
- 1 cup cherry tomatoes (or grape tomatoes, halved)
- 1/3 cup olives (niçoise or kalamata olives pitted and halved)
- 1/4 cup thinly sliced green onion tops (or onion of your choice)
- 1/4 cup chopped fresh Italian parsley
- 3 tablespoons capers (drained)
How to Make
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Step 1: Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper.
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Step 2: Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add salmon; depending upon thickness of fillets, cook 2-4 minutes on each side. Transfer to a plate, cool completely, and break into chunks.
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Step 3: Meanwhile, cook pasta according to package directions, adding beans during last 4 minutes of cooking time. Drain and rinse in cold water to stop cooking process.
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Step 4: Dressing: Place 1/4 cup oil, vinegar, anchovy paste, garlic, mustard, and remaining 1/4 teaspoon each salt and pepper in a jar. Cover and shake vigorously. Combine pasta mixture, salmon, and remaining ingredients. Toss with dressing.