> Recipes > Salad

Salmon and rocket pasta salad

by
Rosana McPhee
Salmon and rocket pasta salad

PT1H

Share recipe

Related recipes

Sizzling prawns in chilli butter with orzo, herb and tomato salad
Elly McCausland
Fregola salad with roast spiced cauliflower, saffron, dates and olives
Elly McCausland
Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes
Food Urchin
Salmon teriyaki, kale and barley salad
Urvashi Roe
Poached salmon with potato, leek and watercress dauphinoise
Food Urchin

hide story show story

This pasta salad recipe is quick and easy to make. Without too much difficulty you can make a healthy dish that can be served as an appetiser or a main course, depending on the occasion.

Pasta salad is an excellent option for the whole family, and is great for using up ingredients in the pantry and fridge. In this recipe, the addition of homemade lime mayo adds interest – making your own is really easy, and takes no time at all. Enjoy!

Ingredients

save recipe
recipe saved
print recipe
shopping List
save recipe
recipe saved
print recipe
shopping List

Method

save recipe
recipe saved
print method
1
To make the lime mayonnaise, separate the egg yolks from the whites. Reserve the whites for other recipes
2
Pour the fresh lemon juice into the blender, then add the egg yolks and blend well to combine
3
Slowly add the oil, a few drops at a time, keeping the blender running constantly. The mayonnaise should start to thicken after a few minutes. Now pour the oil in a slow and steady stream to incorporate into the mix
4
Once all of the oil is incorporated into the mayonnaise, it should feel thick and fluffy. Add the lime zest and parsley, blend for a second then season to taste with sea salt
5
Add teaspoons of water to thin to a desired consistency if the mayonnaise looks too thick. It will keep in the fridge in a covered container for 3 days
6
Cook the pasta according to the packet instructions. Cool completely before making the salad
7
To prepare the salmon, cook the fillet in a steamer for 8–10 minutes, depending on the thickness. The fish should reach 145°C internally when measured with a digital thermometer. Reserve
8
Wash the rocket leaves and leave to dry over a clean tea towel for 2 minutes. Distribute half on a serving dish and reserve the other half
9
Mix the cold pasta with 2–3 spoonfuls of the lime mayonnaise, the rest of the rocket, the spring onion and parsley. Place on top of the rocket leaves and check for salt
10
Cut the avocados in half, remove the stones and scoop out the flesh with a spoon. Brush them with lime juice and distribute them over the dish
11
Flake the salmon, cut the tomatoes in half and scatter them over the pasta salad. Serve immediately
image

Brought to you by Barilla

Follow Barilla


Share recipe

Brought to you by Barilla

Follow Barilla


Rosana McPhee Profile Picture
Rosana McPhee

Brazilian food and travel blogger, living in London.

Comments ()

Salmon and rocket pasta salad

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...
loading

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

Reply | | Edit | Delete Report

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

Reply | | Edit | Delete Report

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 

NAVIGATE

© Great British Chefs 2018