Salmon and Pasta Salad

With temperatures staying consistently at 80 degrees and above for the next several days, I think a cold pasta salad is in order. There are so many to choose from but it really comes down to the flavors in the dressing.

What I like about the one below is that it calls for Dijon mustard. I had extra Mustard-Crusted Salmon from the blog I posted on July 28^th so I just cut that into small pieces, tossed it in with my pasta and left out the Dijon mustard in the dressing of this dish. A great way to use leftovers if you’re thinking ahead. I’d love to impress you by saying I planned it that way but I didn’t. Another serendipitous moment brought to you by Life.

I also like the fact that is calls for zucchini since it’s growing season and we have that in our garden. Unfortunately, the critter that’s chomping on our zucchini is really giving me a run for my money and I am harvesting less than it is. My husband thinks it’s a raccoon. How does something that big get around a six foot fence? I’m in awe but no less annoyed.

Wine suggestion: Chardonnay. Because of the fat feel of salmon, a lightly oaked Chardonnay with a hint of butter is a perfect choice. That’s not to say that salmon is fattening but that it is rich in texture. When I think of a good Chardonnay pairing foods like salmon, risotto, crab, chowder, and cream-based pastas come to mind because they have a richness about them that is delicately complimented by a quality Chard. I’ve stressed in the past that Chardonnay is not a favorite varietal of mine because it tends to be over manipulated resulting in too much oak or butter for my tastes. So, my go-to Chardonnay is Simi Winery’s Sonoma County Chardonnay.

Salmon and Pasta Salad

Salmon and Pasta Salad

2 C cooked pasta twists

1 lb salmon, cooked

1 C thinly sliced zucchini

½ C thinly sliced celery

½ C olive oil

2 tsp Dijon mustard    *I always add more of this. It’s great with salmon.

2 Tbsp lemon juice

1/2 tsp garlic powder

green leaf lettuce to garnish

In a medium-sized bowl, combine pasta, salmon, zucchini and celery. In a small bowl combine the olive oil, lemon juice, mustard and garlic powder; mix until smooth. Pour dressing over the salad; toss to blend. Cover and refrigerate several hours or overnight. To serve, arrange salad on lettuce. Makes 8 servings.

*Once again, because I’ve been making this recipe since 1986, I am unable to site the author so just let it be known that this is not a recipe I created.

 

Split Pea and Zucchini Soup

I know what you’re thinking; soup, is she crazy? But, I made it this morning while it was still cool in the kitchen and then we’ll reheat it to go with dinner. I like soup all year long and have lots of recipes I really enjoy.

To answer the crazy question, I’ll let you decide. When I was a kid I would go to my friend’s house when she wasn’t home to clean her play house because it bothered me that it was dirty and disorganized. One of my favorite things about cruise ships is the work out room. Seriously, they’re at the bow of the boat, all windowed, 180° view while you’re exercising off your last buffet. I’ve been known to laugh at funerals much to my husband’s dismay. These things can be SO DEPRESSING. I really hope people feel comfortable to laugh at mine. In fact, I should add that to my funeral wish list; play Laughin’ in Rhythm by Slim Gaillard to set the mood. Oh, and, yes, I have a funeral wish list. Ha, ha, ha, ha!

Wine pairing: Due to the earthiness of the split peas and zucchini, I’d go with a fruit-forward Chardonnay or, for a red choice, a Pinot Noir. Chardonnays can be too oaky which makes them, typically, one of my least favorite white wines but I am fond of Simi Winery’s Chardonnay. It’s not all about the butter or oak, just a crisp Chardonnay with a mineral flavor and a hint of toast in the nose.

Split pea and zucchini soup

Split Pea and Zucchini Soup

6 oz (2 C) yellow (or green) split peas

1 medium onion, finely chopped

1 tsp sunflower oil *I use 1 Tbsp; 1 tsp seems too little

2 medium zucchini, finely diced

3 ¾ C vegetable stock

½ tsp ground turmeric

Salt and freshly ground black pepper

Crusty bread, to serve

Place the split peas in a bowl, cover with cold water and let soak for several hours or overnight. Drain, rinse in cold water and drain again. Cook the onion in the oil in a covered pan, shaking occasionally, until soft. *Reserve a handful of diced zucchini to use later*. Add the remaining zucchini to the pan. Cook for 2-3 minutes. Add the split peas, stock, and turmeric and bring to a boil. Reduce the heat, cover and simmer for 30-40 minutes. Season. *When the soup is almost ready, bring a large saucepan of water to a boil, add the reserved diced zucchini and cook for 1 minute. Drain and add to the soup.* Serve hot with warm crusty bread. Serves 4  Taken from Vegetarian by Linda Fraser

*Note: I skip the steps in asterisks and put all the zucchini in the pan at the same time.