Salmon Kale Pasta Salad

12.4.2017 | 13:38

Yes, it’s been a while since I posted a new recipe here!

Oh, I’ve been trying some things out in the kitchen over the past couple of months, but it’s been a little challenging to get something on the website.  Hopefully that will change in the coming weeks….

This recipe is one of those that just sort of happens.

Diane gets an idea, or I check the pantry and refrigerator to see what’s on hand and then ponder what I can do with which items.

This one came as a result of winter weather morphing into spring-like.  Okay, we were teased in February with milder temperatures and then winter returned in March, but we’re definitely in springtime now.  I’ve seen the dogwoods and azaleas in bloom to prove it!

Diane isn’t a big fan of tomatoes, so we don’t do a lot of pasta with tomato sauce.  But, we’d used kale as a pesto base a few years ago, and I thought I’d just try steaming some kale, adding the pasta and a few other things, and see what happened.

What happened was a new favorite dish!  One that’s perfect for warmer weather and can even be prepared, placed in the fridge for a while, and served chilled on really HOT days.  Does it get any better than that?

Plus, it’s versatile — any kind of canned or leftover fish will work.  Or shrimp, if that’s your preference.  Pasta can be of any variety, made from grain, bean or lentils.  So far, I’ve only used the curly green kale, but you can experiment with other leafy greens.


1 can sockeye salmon, drained

4 oz. pasta of choice, cooked (I’ve been using brown rice)

1 bunch of curly green kale, steamed

2 Tbsp extra-virgin olive oil

1/4 tsp sea salt

1/4-1/2 tsp garlic powder (or 1-2 cloves fresh) or to taste

1 tsp dried basil

1 tsp dried oregano


Steam kale for approximately 15-20 minutes, or to desired softness, and cook the pasta according to package directions.  Combine remaining ingredients in a large bowl.

Drain pasta, then add pasta and kale to the bowl and mix thoroughly.  Serve warm or cool.

Add any salad favorites (like tomatoes) and some seed- or nut-based crackers.

Excellent with a glass of Kevita!

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