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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Pops with flavor! Ingredients:
1 lemon, juiced |
1/4 cup onion, minced (marinate in lemon juice while preparing other ingredients) |
1/3 cup white vinegar |
3 tablespoons raw sugar (dissolved in vinegar) |
1/4 sea salt |
1 garlic clove (mashed with sea salt using mortar and pestle) |
1/3 cup soy mayonnaise |
2 tablespoons yellow mustard |
1 pickle, minced |
1/4 cup sun-dried tomato, minced |
1/4 cup roasted red pepper, minced |
1 cup thawed peas |
1/2 shredded carrot (optional) |
1/2 cup chopped celery (optional) |
2 (7 ounce) cans cans wild salmon |
1 lb elbow macaroni, cooked and chilled |
Directions:
1. Prepare pasta al dente per package directions. Drain and cold-shock in ice water to stop cooking process. Drain again and refrigerate.
2. Mince onion, add to the juice of 1 juice lemon, and set aside to marinate.
3. Add sugar to vinegar and set aside to dissolve.
4. Mash garlic with sea salt using mortar and pestle until texture is creamy.
5. Combine mayonnaise, mustard, pickle, tomatoes, peppers, and garlic.
6. Finish sauce by stirring in onion/lemon and vinegar/sugar mixtures.
7. Mix sauce with canned salmon, peas, carrots, and celery until thoroughly combined.
8. Refrigerate for at least an hour before serving.
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