The finished dish

In an effort to eat more fish and get used to cooking fish, I’ve been experimenting on some new recipes. I’m a big fan of Kat Keers’ Tuna Pasta Salad with Dill, and have made my own version a few times. I have high hopes of catching some Lake Michigan salmon this fall, so I’d better figure out how to use it! This is definitely an experiment- this is my first time making it.


L-R: black pepper, salt, red onion,
dill, crushed red pepper, smoked paprika, mayo, mustard
not pictured: the pasta
Salmon (I used canned salmon… FYI there are usually little salmon bones in there with the meat)
Red onion (diced)
Cucumber pickles (diced)
Smoked Paprika
Pasta (I like macaroni for this)
Crushed red pepper (optional, but you should really put it in)
Peas (I didn’t have any, but I love them in Kat’s tuna pasta salad.. they would be a great addition)
Wild! There are little bones in here,
but I think most people just eat them. Calcium!
1) Make the pasta al dente
2) Mix everything but the pasta in a big bowl
3) Add the pasta
4) Adjust seasoning to taste
5) Refrigerate, enjoy cold
The salad, w/o pasta – could work great on sandwiches
I think it turned out great! It looks pretty fancy, with all the bright green dill everywhere, and the pink hue of the salmon. Nice color combination. The flavor combination is pretty great, but I could have really used some peas or some other texture in there. The raw red onions add a great crunch. Next time I’ll add way more pickles- or maybe fresh cucumbers. Some hard-boiled eggs might be nice too. The smoked paprika adds a tiny hint of smoked salmon flavor. Straight-up smoked salmon would probably be awesome in here instead of canned. This mixture, sans pasta, would definitely be a pretty kick-butt sandwich, maybe on some nice dark rye with sliced red onion.

If you like tuna salad, and want to go for something different, try this! If you catch a salmon from the big lake, give this recipe a try.

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