Mar 26, 2012
Packed with flavour and low in fat, this hearty salad has a creamy yogurt dressing that's sure to become one of your favourites.
1 cup dry white wine
4 cups water
1 lemon, sliced
2 bay leaves
10 to 12 peppercorns
2 large salmon fillets, each fillet about 6-7 ounces
1/2 cup mayonnaise
1 cup yogurt
1 tbsp. Dijon mustard
2 tbsp. extra virgin olive oil
2 tbsp. apple cider vinegar
Salt and freshly ground pepper, to taste
1 pound gemelli or any short pasta
3 cups green beans
2 tbsp. capers
2 to 3 green onions, finely chopped
2 tbsp. chopped fresh dill
Zest of 1/2 lemon, to garnish
Dill sprigs, for garnish
Add wine, water, lemon slices, bay leaves and peppercorns to saucepan. Bring to a boil. Reduce heat to simmer. Let simmer for 5 to 10 minutes. Bring to a bare simmer. Add fish and let poach until just cooked through, about 9 to 12 minutes, depending on thickness of fish. Remove fish from poaching liquid. Let cool. Pat dry.
Add mayonnaise, yogurt, Dijon mustard, olive oil, vinegar, and salt and pepper to a small bowl. Whisk to combine. Taste and adjust for seasoning.
Bring large pot of water to a boil. Generously salt. Cook pasta until al dente, adding green beans to pasta water half way during the cooking time. Drain and rinse with cold water to stop the cooking process.
In a large bowl, add pasta, green beans, capers, green onions and dill. Toss salad with dressing. Break up pieces of salmon into large pieces and gently toss into salad. Garnish salad with lemon zest and small dill sprigs. Serve.
Yield: 4 to 6 servings.