Easy Salmon Brown Rice Pasta Salad Recipes

CANNED SALMON PASTA RECIPE

Steps:

• ⭐️Cook the pasta. In a large pot, bring water to a boil. Once water is boiling add fettuccine noodles and cook per box instructions.
• ⭐️Make the sauce. In a medium-sized baking skillet, melt butter with garlic. Cook for 1 minute, then add evaporated milk. Bring to a simmer. Whisk in cheese, salt, and pepper. Continue to simmer until pasta is done.
• ⭐️Add the vegetables and salmon. Add mushrooms and peas, toss with fettuccine, then gently stir in salmon.
• Serve. Serve immediately topped with fresh parmesan cheese and parsley if desired.

EASY SALMON BROWN RICE PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta, and return to a boil. Cook pasta uncovered, stirring occasionally, until it has cooked through, but is still firm to the bite, 10 to 12 minutes.
• Drop frozen peas and spinach into boiling pasta during the last minute of cooking. Drain pasta, peas, and spinach in a colander. Return pasta, peas, and spinach to the pot.
• Stir in salmon and salad dressing until well combined.
• Chill in the refrigerator, about 20 minutes.
• Gently stir in carrots, tomatoes, cilantro, avocado, and lemon juice.
• Garnish with jalapenos.

ZINGY SALMON & BROWN RICE SALAD

Steps:

• Cook the rice following pack instructions and 3 mins before it's done, add the soya beans. Drain and cool under cold running water.
• Meanwhile, put the salmon on a plate, then microwave on High for 3 mins or until cooked through. Allow to cool slightly, remove the skin with a fork, then flake.
• Gently fold the cucumber, spring onions, coriander and salmon into the rice and beans. In a separate bowl, mix the lime zest and juice, chilli and soy, then pour over the rice before serving.

SALMON BROWN RICE SALAD

Steps:

• In the bottom of a salad bowl or take-away container, whisk together the lime juice, olive oil, agave, Dijon mustard, and a sprinkle of salt and pepper until well combined.
• Use a fork or your hands to pull apart the salmon as you would pulled pork or chicken. Add it to the bowl, along with the brown rice, tomato, cucumber, corn, bell pepper and cilantro. Toss when ready to serve.

GINGER SALMON WITH BROWN RICE

Steps:

• Preheat oven to 400°. Place fillets on a foil-lined baking sheet; brush with 3 tablespoons salad dressing. Bake, uncovered, 10-12 minutes or until fish just begins to flake easily with a fork. Brush with remaining salad dressing., Meanwhile, place a large saucepan coated with cooking spray over medium heat. Add carrot and half of the green onion; cook and stir 2-3 minutes or until crisp-tender. Add rice and water; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Remove from heat; stir in salad dressing. Let stand, covered, 5 minutes or until liquid is absorbed and rice is tender. Fluff with a fork; serve with salmon. Sprinkle with remaining green onions.

DELICIOUS SALMON PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
• Bring a separate large pot of water to a boil. Add the broccoli and carrots, and cook in the boiling water until tender, 2 to 3 minutes; drain.
• Combine the olive oil, soy sauce, red wine vinegar, garlic, lemon juice, salt, and pepper in a sealable container; seal. Shake vigorously to make the dressing.
• Toss together the drained pasta, drained vegetables, salmon, and dressing in a large bowl. Store in refrigerator up to 4 days.