Salmon And Edamame Pasta Salad

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Using edamame in a familiar dish is an easy way to incorporate soy into your diet - you get 3.8 grams of soy protein per serving here. This recipe is also smart use for leftover grilled or poached salmon.

Ingredients

• 1 1/2 cups uncooked farfalle (about 4 ounces bow tie pasta)
• 2/3 cup shelled edamame
• Cooking spray
• 1 (4-ounce) salmon fillet, skinned
• 2 teaspoons olive oil
• 1 cup finely chopped red onion
• 4 ounces baby spinach (about 6 cups)
• 1/4 cup chopped fresh dill
• 4 teaspoons whole-grain Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

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

Yield: 4 servings (serving size: 1 cup)