Whose body spends the better part of a week trying to get sick and then tricks you into thinking you dodged a winter illness before pummeling you with a massive head cold all within 24 hours? This girl’s. After sneezing and sniffling my way through lab review and chart rounds yesterday, I excused myself at lunch time to go home to be sick. Miserable about sums it up. I haven’t had a head cold like this in a LONG time.
And on my way home from work I stopped by Walgreens. I needed Kleenex and DayQuil. But before venturing in the store, I sat in the parking lot eating the lunch I had packed: Poached Salmon Pasta Salad. I did mention that even when sick I don’t lose my appetite, right? Yep. Not me….I always have an appetite.
I self-medicated with a dose of DayQuil, a hot mug of NeoCitran, a box full of tissues, and a small medium slice of red velvet cake. Not my standard chicken noodle soup and ice cold 7-Up, but it worked and I took a much needed 2-hour nap on the couch.
And Lily enjoyed my being home by treating herself to a healthy dose of vitamin D in the afternoon sun as it poured through the sliding glass doors. Everyone wins, all things considered.
Poached Salmon Pasta Salad slightly adapted from An Edible Mosaic
8 oz (1/2 lb) small whole wheat pasta (I used spiral elbow)
2 1/2 cups fresh broccoli, broken into florets
1 small yellow onion, thinly sliced
1 clove garlic, minced
1 1/2 Tbsp fresh dill, minced (or 1 1/2 tsp dried dill), divided
1 bay leaf
8 oz (1/2 lb) salmon fillets (I used wild sockeye)
1 small red onion, minced
1 Tbsp capers, drained and chopped
1/2 cup 0% Greek yogurt
1/2 cup low-fat mayonnaise
1 Tbsp lemon juice
1 tsp Dijon mustard
3 Tbsp fresh parsley, minced
Salt and pepper, to taste (I used 1/4 tsp salt)
Cook pasta to al dente according to package directions. During the last 2 minutes of cooking, add broccoli to cook along with pasta; drain and cool completely.
Put yellow onion, garlic, 1/2 tablespoon minced fresh dill (or 1/2 tsp dried dill), bay leaf, and a pinch each of salt and pepper (or a few whole peppercorns) in a small skillet with a lid. Add enough water to coat the bottom of the skillet by about 1/2 inch. Bring water up to a gentle boil; add salmon and turn heat down to a gentle simmer. Cover skillet and cook until salmon is opaque and flakes easily with a fork (about 5 minutes), being careful not to overcook. Transfer salmon to a paper towel-lined plate to drain water; cool, then cut into bite-sized pieces.
In a large bowl, combine remaining 1 tablespoon minced fresh dill (or 1 tsp dried dill), red onion, capers, mayo, Greek yogurt, lemon juice, Dijon mustard, parsley, 1/3 tsp salt, and a 1/8 tsp black pepper. Stir in pasta and broccoli, and then fold in salmon. Taste and season with additional salt and pepper as desired. Chill. Yield: 10 cups.
Nutrition Information (per cup): 154 calories; 3.9 g. fat; 11 mg. cholesterol; 246 mg. sodium; 21.2 g. carbohydrate; 2.5 g. fiber; 10.2 g. protein
Result: This is the perfect twist on chicken and tuna salad and with the addition of pasta salad, this can easily be made a side dish or entree alike. Coworkers ooo-ed and ahhh-ed at my lunch this week! 😉 Enjoy!
I did drag myself to weigh-in last night. A girl needs motivation to keep from inhaling what’s left of the Red Velvet Cake with Cream Cheese Frosting sitting in her fridge, you know what I mean? I’m not complaining, but it sure isn’t easy! I was down 2.2, which I was very pleased with. Down 9.4 pounds total since the start of 2011! 😀
Question: What ingredients do you enjoy in a pasta salad?
My mom always puts broccoli, salad peppers, cheddar cheese cubes, red onion, cherry tomatoes, black olives, and artichoke hearts in hers. Mmmm!
Have a great day,