Seared Salmon Pasta Salad
For restaurants looking to fit more seafood into their side menus, this simple recipe fills that role admirably. Just add some finely seasoned seared salmon to a plate of creamy pasta salad to create this exquisite offering that customers will be eager to try.
Ingredients:
- Mesclun mix - 1 cups
- Diced tomatoes - 2 tbs.
- Micro greens - 1 tbs.
- Cajun spice - 2 tsp.
- Julienne vegetables, assortment - 3 oz.
- Cajun seared salmon fillet - 6 oz.
- Cooked wheat pasta - 4 oz.
- Hidden Valley® Light Balsamic Vinaigrette - 1 quart
- Basil, fresh, leaves - 2 Cups
Preparation:
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Place the 1 quart of Hidden Valley® Light Balsamic Vinaigrette and basil leaves in a mixing container and using an immersion blender combine the 2 ingredients together until a smooth consistency is achieved. Place the completed dressing in a clean container, and place in the refrigerator until needed.
- Sprinkle 1 tsp. of Cajun spice on the salmon on each side and sear in a hot sauté pan on both sides.
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Cook the fish until it reaches 145F. degrees and hold until needed.
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Take the pasta, mesclun mix lettuce, and julienne vegetables and toss well together with 1 oz. of dressing and place it on the plate in the center. Place the salmon atop the pasta.
- Place the 1 tsp. diced tomatoes at 12, 3, 6, and 9. Drizzle the remainder vinaigrette over the top of the fish.
- Garnish with micro greens on the salmon.
