Cookbook

Featured Recipe

River Garden Kitchens of Vermont LLC

Sesame Ginger Poached Salmon Pasta Salad

A beautiful, festive summer salad!

1-1 lb box tri-colored pasta twists (cooked and drained)
1 cup diced green pepper
1 cup diced red or yellow pepper
2 cups red cabbage shredded
1 cup carrot shredded

2 large Salmon steaks poached and chilled.

Dressing
1 ½ cups River Garden Kitchens Sesame Ginger Dressing
½ cup Mayonnaise

After poaching, drain salmon well and pat dry with paper towel. Coat well with River Garden Kitchens Sesame Ginger Dressing straight from the bottle. Marinate in refrigerator for two hours.

- In a large mixing bowl combine all raw vegetables and cooked pasta.
- Stir in dressing mixture.
- Shred poached salmon into pasta and mix gently.

Chill and serve. This makes a pretty, colorful summer pasta salad. Any of your favorite raw garden vegetables can be added or substituted such as celery or summer squashes.