Salmon Salad with Mustard and Peas

Servings: 2 | Serving size: about 2 1/2 cups

Cooking Time: 30 Minutes | Chilling time: 60 minutes

This recipe can easily be multiplied and keeps well, refrigerated, for 4-5 days.

Ingredients

3 quarts water
4 ounces whole wheat or gluten free elbows
8 ounces salmon (remove skin and cut into 2 filets)
1/4 cup nonfat Greek yogurt
2 Tbsp. coarse ground mustard
1 cup frozen peas (thawed)
2 large ribs celery (diced)
1/8 tsp. dried tarragon
1/8 tsp. salt
2 large green onions (sliced thinly crosswise)

Place a large skillet in the oven and preheat to 325°F.

Place the water in a large stock pot over high heat.

When the water boils add the pasta and cook according to package directions until the pasta is just done. The pasta should be just slightly chewy.

When the pasta is done, drain and rinse quickly with cool water and place in the refrigerator.

When the pan is hot add the salmon.

Roast the salmon for about 8 minutes and turn.

Roast for another 8 minutes and remove from the oven. Set aside to cool and then chill in the refrigerator.

When chilled, flake the salmon and place in a bowl with the yogurt, mustard, peas, celery, tarragon, salt, and green onions.

Fold together gently until well blended.

Chill.