Pasta salad, made with tiny shell pasta, tossed with a dressing made with mayonnaise, sour cream and Creole mustard with grilled salmon folded in.
Grilled Salmon Pasta Salad
I love fish! Some of my favorites include Mississippi farm raised catfish, of course, as well as the bounty from our beloved Mississippi Sound and Gulf of Mexico.
White trout, speckled trout, redfish, mackerel, snapper, red drum, grouper, even good ole ground mullet and Biloxi Bacon aka striped popeye mullet or jumping mullet, are just some of the fish that are found here, and frankly most of us from here were just about weaned on it all from birth!
So, salmon, outside of a restaurant, hasn't been much of a thing for us. Or me.
So, salmon, outside of a restaurant, hasn't been much of a thing for us. Or me.
Until I discovered Faroe Island sourcing!
I didn't previously eat a lot of salmon. Occasionally, but not regularly. Since discovering this source the salmon is so fresh and clean tasting that we eat it at least once a week now! I've air fried it, baked it, pan seared it stovetop in a cast iron skillet and finished in the oven, all delicious.
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!Here's how to make this Grilled Salmon Pasta Salad.
Gather up your ingredients!
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When I cook salmon, I usually do a couple extra to use for this pasta salad, but if you're starting with fresh salmon, you'll want to cook those up. I lightly seasoned and grilled mine with a spritz of olive oil using my indoor Ninja Foodi grill (#ad).
Just remember if you're using highly seasoned, leftover salmon, you'll need to be mindful of the seasonings you used against those included in the pasta salad recipe. As always, taste first, then add or adjust the salad seasonings as needed! Set aside.
Prepare pasta according to package directions; drain, rinse to stop cooking process and place into a lidded storage bowl or serving bowl. Add celery and green onion.
For the dressing, add mayonnaise, sour cream, Creole mustard, lemon juice, dried parsley, dill weed, salt, pepper, Creole/Cajun and Old Bay seasonings, and onion powder to a small bowl.
Remember, if you're using highly seasoned, leftover salmon, you might want to adjust these seasonings.
Whisk together.
Add peas to the cooked pasta.
Toss.
Add the seasoned dressing and toss again.
Use fork to pull the salmon into large flakes, and add to pasta salad, setting aside a pinch for garnish, if desired. Gently fold in. Taste and adjust seasonings as needed. Add pickle juice, or additional mayonnaise or sour cream as needed for desired consistency.
Serve immediately or cover and refrigerate until needed, allowing to come to room temperature before serving and adding additional pickle juice to freshen, if needed.
For more of my favorite fish recipes, check out the collection on my Pinterest page!
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