Time 2h55m Yield 6 Number Of Ingredients 15 Steps:
Melt butter in a medium pot over high heat. Add wine to the pot and allow half to cook off, 2 to 3 minutes. Cover the bottom of the pot with onion slices. Score the skin side of the salmon to prevent curling. Lay salmon on the onion slices, skin side up. Reduce heat to low and cook until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 10 to 12 minutes. Remove salmon from the pot and let cool. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Meanwhile, place mayonnaise, white wine vinegar, celery salt, paprika, and pepper in a medium bowl. Stir well. Remove 1/2 of the dressing and refrigerate until serving. Drain macaroni and add to the bowl of dressing; turn to coat. Add celery, carrot, red pepper, peas, and green onions. Turn to coat. Remove skin from the salmon and cut into rough chunks. Add to the macaroni and stir gently. Chill for at least 2 hours. Add remaining dressing to the salad and toss. Taste and adjust salt, if necessary.
Time 35m Yield 12 Number Of Ingredients 17 Steps:
Mix salt, dry mustard, garlic powder, paprika, onion powder, white pepper, and black pepper in a small bowl. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse macaroni under cold water until cooled. Whisk mayonnaise, sour cream, and evaporated milk in a large salad bowl until dressing is smooth and creamy; stir in seasoning mix until well blended. Mix macaroni, onion, green, red, and yellow bell pepper, celery, and carrots into the dressing until thoroughly coated.
Time 15m Yield 8 servings. Number Of Ingredients 12 Steps:
In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.
Time 45m Yield 20 serving(s) Number Of Ingredients 14 Steps:
Mix cooled macaroni, celery, onions, bell pepper and green olives together in a large bowl. In a separate bowl mix together the mayonnaise, mustard, vinegar, pickle relish, sugar, salt, pepper and celery seed, stirring well. Stir dressing into the macaroni mixture. Stir in the crumbled bacon. Serve chilled. For another variation, omit the green olives, add sliced black olives and a container of grape tomatoes. For a meal type salad, add diced cooked chicken or tuna fish.
Time 25m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Cook macaroni according to package directions; drain and rinse w/ cold water until cooled. Drain again. Place cooled drain macaroni in a large mixing bowl and add all remaining ingredients. Stir well to evenly mix. Chill about 2 hours before serving.
Time 1h Number Of Ingredients 13 Steps:
- In a small bowl, combine dressing ingredients; cover and refrigerate.
- Drain and flake salmon. Prep vegetables.
- Cook eggs to hard boiled (could do ahead). Cook macaroni per package directions, rinse with cold water and drain.
- In medium bowl, combine remaining ingredients, except lettuce and eggs. Stir in dressing and toss.
- Serve on lettuce leaves, and garnish with eggs. Makes 4 servings. Each serving is 205 calories.
Time 50m Yield 4 servings. Number Of Ingredients 8 Steps:
Prepare macaroni and cheese according to package directions. Stir in the soup, milk, salmon, onion and cheddar cheese. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with bread crumbs; dot with butter. Bake, uncovered, at 375° for 30 minutes or until heated through.
Time 30m Number Of Ingredients 9 Steps:
You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked. While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water. Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer. Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.
