Since it is just myself and my daughter in the house, unless I have guests, I often have leftovers when I make wild salmon. No complaints from me, since I always find plenty to do with leftover salmon. I had a bag of shelled edamame in the freezer, and found a nice Salmon and Edamame pasta salad recipe on the Cooking Light website to use as a starting point. I’ve altered the recipe quite a bit to utilize what I had on-hand, but their version might match your current pantry better, so I encourage you to check it out as well. My own salmon pasta salad recipe can be found below.
Lemon Herb Salmon Pasta Salad
- 1 1/2 cups gemelli uncooked, or pasta salad friendly shape of choice
- 2/3 cup edamame shelled
- 1/2 tsp chopped lemon thyme leaves substitute fresh oregano or regular thyme if not available
- 1 1/2 tbs. olive oil
- 1 tbs. lemon juice
- 1 tbs. whole grain Dijon mustard
- 2 tbs. mayonnaise
- 1/3 tsp Kosher salt
- zest of 1/2 a lemon
- 2 tbs. freshly chopped chives substitute scallions or finely chopped red onion if not available
- 1 tbs. freshly chopped basil
- 1 tbs minced roasted garlic
- 4 oz. leftover cooked salmon
- 1/2 cup grape tomatoes cut in 4's
- Boil the pasta, when about 1/2 way through cooking add edamame and chopped thyme to water. Drain when al dente.
- Whisk together oil, lemon juice, mustard, mayo and salt.
- Add the cooled pasta & edamame to the dressing, as well as the lemon zest, chopped herbs and garlic. Mix well.
- Break the salmon into chunks and add along with the tomatoes. Gently fold into the pasta salad.
- Serve chilled.