Salmon Pasta Salad



2 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 340
Caloriesfromfat 28 %
Fat 10.6 g
Satfat 1.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 30.8 g
Carbohydrate 27.8 g
Fiber 0.0 g
Cholesterol 77 mg
Iron 0.0 mg
Sodium 454 mg
Calcium 0.0 mg


2 ounces tricolor fusilli (corkscrew) pasta, uncooked
1/4 cup nonfat sour cream alternative
2 teaspoons capers
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
Dash of salt
Vegetable cooking spray
1 (8-ounce) salmon fillet
2 tablespoons dry white wine
2 tablespoons water
2 tablespoons chopped purple onion
1 tablespoon chopped fresh parsley
1 small tomato, cut into wedges
2 romaine lettuce leaves


Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain. Place in a medium bowl. Combine sour cream and next 4 ingredients, stirring well. Cover and set aside.

Coat a small nonstick skillet with cooking spray. Place fillet in skillet; pour wine and water over fillet. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork. Remove from liquid, discarding liquid. Let cool slightly. Remove and discard skin from fillet; cut fillet into bite-size pieces, and place in a medium bowl.

Add cooked pasta, onion, parsley, and tomato, tossing gently. Spoon sour cream mixture over salmon mixture; stir gently. To serve, spoon salmon mixture evenly onto 2 lettuce-lined salad plates.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995