|From trash to treasure... smoked salmon pasta salad with grapefruit yoghurt, almonds and coriander.|
Reflecting upon that, I wish I could give this tangy, creamy smoked salmon pasta salad a nicer story. Alas, it really only came about because there were a number of ingredients in the fridge that needed to be used up quickly before they went off.
Me: Simon, how long has this smoked salmon been sitting in the fridge?
Simon: Um, I dunno... a few days?
Me: I think you're supposed to eat these things within two days of opening. Besides, I thought you don't even like salmon. Why did you buy it?
Simon: I don't. And I didn't. Kelvin brought nibbles the other night when he came over to hang out, and these are leftovers.
Hell-bent on not wasting the pitifully neglected smoked salmon, I rummage through the fridge, and I found half a tub of Greek yoghurt that was also on the verge of expiry. I found grapefruit that Simon's housemate gave him before she went travelling. I found coriander that was starting to look just a little tired. I also found penne lisce and slivered almonds in the pantry - these were, happily, in considerably better condition than their refrigerated friends.
I put them all together to dish up this surprisingly delectable smoked salmon pasta salad with grapefruit yoghurt, almonds and coriander.
Crisis averted. Lunch created. Mission accomplished.
I guess it's not such a bad story after all.
|Healthy and delicious! Smoked salmon pasta salad with grapefruit yoghurt, almonds and coriander.|
smoked salmon pasta salad with grapefruit yoghurt, almonds and coriander
(serves 2 - 4)
2 cups penne lisce (smooth-sided penne)
1/4 cup slivered almonds
1 cup greek yoghurt
2 cloves garlic, minced
1/4 cup fresh grapefruit juice
1 tablespoon extra virgin olive oil
100g smoked salmon, roughly torn
1/4 cup roughly chopped fresh coriander
sea salt and freshly ground black pepper, to taste
Cook the pasta according to packet directions until al dente, then rinse under cold running water and drain well. Set aside.
Lightly toast slivered almonds by gently frying in a pan until golden and fragrant. Set aside.
In a bowl, combine yoghurt, minced garlic, grapefruit juice and extra virgin olive oil.
Stir through smoked salmon, coriander and toasted almond slivers.
Season to taste with sea salt and cracked black pepper.
Add the cooked pasta and mix well, then re-adjust seasoning if desired. Serve.