If I have leftovers after grilling this is what I do with it the next day.
Salmon, Avocado and Pasta Salad
6 oz Dry pasta (macaroni, penne, rotini -- or shells
1 lb Alaska salmon
2 tablespoons French dressing
1 Red bell pepper, thinly sliced
3 tablespoons Cilantro or parsley, chopped
1 Lime, juiced/rind grated
1 tablespoon Tomato paste
1/2 cup Sour cream
Paprika to taste
1 bunch Green onion, thinly sliced
2 tb Light mayonnaise
3 Ripe avocados, diced
Lettuce leaves to serve on
Cook the pasta according to package directions. Drain and toss with the
French dressing. Allow to cool. Grill the salmon, cool and flake (or break into small chunks). Add to the pasta with the green onions, sliced bell pepper and cilantro. Whisk
together the lime juice and grated rind, the mayonnaise, sour cream and
tomato paste until thoroughly combined. Toss the pasta salad with the
dressing. Season to taste with salt and pepper; cover and chill. Before
serving, gently toss the avocados into the salad. Spoon the salad onto a
bed of lettuce leaves. Sprinkle with paprika for garnish.
mick