Name: Salmon Pasta Salad
Yield: 4 servings
Ingredients: 2 ounces tricolor fusilli (corkscrew) pasta, uncooked; 1/4 cup nonfat sour cream alternative; 2 teaspoons capers; 1/4 teaspoon dried tarragon; 1/8 teaspoon pepper; Dash of salt; Vegetable cooking spray; 1 (8-ounce) salmon fillet; 2 tablespoons dry white wine; 2 tablespoons water; 2 tablespoons chopped purple onion; 1 tablespoon chopped fresh parsley; 1 small tomato, cut into wedges; 2 romaine lettuce leaves

Servings: 4 persons

2 ounces tricolor fusilli (corkscrew) pasta, uncooked
1/4 cup nonfat sour cream alternative
2 teaspoons capers
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
Dash of salt
Vegetable cooking spray
1 (8-ounce) salmon fillet
2 tablespoons dry white wine
2 tablespoons water
2 tablespoons chopped purple onion
1 tablespoon chopped fresh parsley
1 small tomato, cut into wedges
2 romaine lettuce leaves

1
Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain. Place in a medium bowl. Combine sour cream and next 4 ingredients, stirring well. Cover and set aside.
2
Coat a small nonstick skillet with cooking spray. Place fillet in skillet; pour wine and water over fillet. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork. Remove from liquid, discarding liquid. Let cool slightly. Remove and discard skin from fillet; cut fillet into bite-size pieces, and place in a medium bowl.
3
Add cooked pasta, onion, parsley, and tomato, tossing gently. Spoon sour cream mixture over salmon mixture; stir gently. To serve, spoon salmon mixture evenly onto 2 lettuce-lined salad plates.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Salmon Pasta Salad

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