Wednesday, July 7, 2010

Shells w/ Salmon, Peas, Lemon, & Herbs - a cold salad for a hot evening!

Salmon, Shells, Peas, Lemon and Herbs
8 oz. large shell pasta (1")
6 oz. salmon (I used TJ's wild Alaska Sockeye filet, frozen)
1 or 2 lemons (I used a very large organic lemon)
Dash O'Dill seasoning **
olive oil
1 cup frozen peas
fresh herbs:
baby celery
Italian parsley
shallot green tops
green onions
spearmint leaves
lemon balm

●Remove the zest of the lemon. I used the kind of zester* that makes nice long curls.

●Cook the salmon by placing it skin side down in a non-stick skillet (I did this while it was still frozen), squeeze 2 - 4 T lemon juice over it, then sprinkle generously with Dash O'Dill** seasoning.

●Turn heat to med-low and cook for 5 minutes, then turn heat down, cover, and cook 5 - 10 more minutes. If the liquid dries up before it is done, add a teeny bit of water or white wine. Don't turn the salmon - leave it skin side down. Don't over-cook it - it's ok if it is slightly undercooked.

●Remove the skin, and break the cooked salmon into chunks / flakes.

●Whilst the salmon is cooking, cook the pasta in salted water until al-dente - the package said this was 10 minutes. Drain the pasta immediately and plunge it into cool water to stop the cooking. Drain it in a colander, stirring and shaking well to get the excess water out.

●Put the pasta in the salad bowl and drizzle with 2 T lemon juice, sea salt, and black pepper. Then sprinkle on 2 T olive oil. (Use more oil / lemon juice to your taste)

●Cook the peas for 1 minute, then drain and plunge under cool water to stop the cooking, drain well.

●Put the herbs, lemon zest, peas and salmon in the bowl with the pasta and toss briefly. Serve immediately or chill further in fridge before serving.

**Dash O'Dill: "Dash O' Dill combines the bright fresh flavor of dill weed with the heft of onion and garlic and pizzazz of citrus."

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