Pasta salad with apple and salmon

Ingredients for 4 servings:

• 200 g pasta
• 250 g salmon fillet(s), fresh or frozen and thawed
• 4 spring onions
• 2 medium-sized apples (e.g. Crispy Pink/Pink Lady)
• 2 cucumbers
• 2 tsp vegetable oil
• 2 tsp curry powder
• salt and pepper
• 6 tbsp sour cream, low-fat or crème lègére
• 2 tsp lemon juice
• 2 tsp agave syrup or honey

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 30 minutes

simple, quick and delicious

Cook the pasta according to the package instructions. I personally prefer to use mini farfalle or short macaroni for salads. Rinse in cold water and set aside. Rinse the salmon fillet briefly, pat dry, and season with salt and pepper. You can dice the salmon now or after frying, depending on your preference. Wash the spring onions and slice into rings. Core and dice the apple, rinse the cucumber and dice it too. I personally leave the skin on both because I find it a bit crisper that way and the salad gets a bit more color, but it works, of course, without the skin. Heat oil in a pan and fry the salmon all over for about 3 minutes. Set aside to marinate and cool slightly. Then cut into cubes if you didn’t do so before frying. For the dressing, combine sour cream or crème légére, lemon juice, agave syrup or honey, and curry powder, and season with salt and pepper. Of course, you can add more spices. Once cooled, mix everything gently and let it sit for a few hours or overnight. I like it best when it sits overnight. I’ll try the recipe with low-fat salad cream soon and will be happy to report back.