Thursday, July 3, 2008

Salmon and Edamame Pasta Salad

Ah, swimsuit season, how I have a love/hate relationship with thee. On one hand, you entail swimsuits...and we all know how most women feel about that. On the other hand, you're part of summer, which all teachers--including this one--L.O.V.E. Days of not getting up at 5:30, not writing lesson plans, not grading papers, and not living in fear of the next lice outbreak. Did I just mention lice in a cooking blog?!? I digress...back to the swimsuit season discussion.

So, getting the body in shape for swimsuit season can be a little daunting. Luckily for us, there is such a thing as Cooking Light. Recipes like this one make swimsuit season a little more tasty.

Salmon and Edamame Pasta Salad
adapted from "Cooking Light: Fresh and Easy"


8 oz. uncooked farfalle
1 c. shelled edamame
cooking spray
1 (6-oz.) salmon fillet, skinned (easily could be left out for vegetarians/vegans)
2 tsp. olive oil
1 c. finely chopped red onion
6 oz. baby spinach (about 7-8 c.)
1/3 c. chopped fresh dill
2 Roma tomatoes, chopped
2 TBSP whole-grain Dijon mustard
1/2 tsp. salt, plus more to taste
1 tsp. freshly ground black pepper, plus more to taste


1. Cook pasta in boiling water 5 minutes. Add edamame; cook 6 minutes or until tender. Drain and rinse with cold water. Drain and place in a large bowl.
2. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add salmon; cook seven minutes or until fish flakes easily when tested with a fork, turning once.
3. Coarsely chop salmon. Add to pasta mixture; toss gently to combine.
4. Heat oil in pan over medium-high heat. Add onion; sauté 4 minutes or until tender.
5. Add spinach; cook 2 minutes or just until wilted, stirring frequently.
6. Add spinach mixture, dill, and tomatoes to pasta mixture; toss gently to combine.
7. Add mustard, salt, and pepper; toss gently to coat.