Salmon pasta salad
SERVES: 6
CALORIES/SERVING: 280
WW POINTS PER SERVING: 5
FAT: 8.9G
PREPARATION TIME: 10 MINUTES
COOKING TIME: 25 MINUTES
- 2 X175g (2 X 6oz) fresh salmon fillets, skinned and boned
- 1 tsp vegetable bouillon stock powder
- 225g (8oz) [uncooked weight] pasta shapes
- 1 vegetable stock cube
- 300ml (1/2 pint) virtually fat free fromage frais
- juice of 1/2lemon
- 1 small red onion, finely chopped
- 1 tbsp chopped fresh chives
- pinch of sweet paprika
- fresh dill to garnish
1 Cook the salmon by poaching in a little water containing the stock powder for 8-10 minutes over a low heat. Lift the salmon from the pan and allow to cool.
2 Cook the pasta in a large saucepan of boiling water with the stock cube. Drain the pasta thoroughly and transfer to a mixing bowl. Add the fromage frais, lemon juice, onion, chives and paprika.
3 Carefully flake the salmon into the bowl, removing any bones and skin. Combine all the ingredients with a large metal spoon, taking care not to over-mix and break up the fish too
much.
4 Spoon into a serving dish and chill until required. Garnish with fresh dill.
