Traditional recipes

Green Tea and Smoked Salmon Pasta Salad

Green Tea and Smoked Salmon Pasta Salad

Noodles boiled in Green Tea take on a subtle tea flavor that pairs well with smokey salmon and a lemon ginger dressing.MORE+LESS-

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  • 2

    Add teabags, then remove with strainer.

  • 4

    Make the dressing: Squeeze the juice from the lemons. Grate ginger into the lemon juice. Add salt and pepper. Slowly pour in olive oil while whisking.

  • 5

    When the pasta is almost done, take a ladle of the tea and place it into the mixing bowl. Strain out pasta and add to the bowl, add the dressing and poppy seeds and mix well. Serve chilled.

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More About This Recipe

  • I can't get enough Green Tea lately, and when I get obsessed with something, I need to try and figure out how to cook with it.

    One of my favorite ways to cook with liquids is to boil or braise something in them! I have cooked pasta in coffee in the past, so I thought it would work nicely with Green Tea.

    I looked around online to find some suggested Green Tea pairings, and saw that it goes well with smoked salmon, poppy seeds, and obviously lemon. The pasta salad was born! The flavors in here are all very subtle, but I didn't want to cover up the green tea. It came out really good and would be perfect eaten outside on a plate next to some grilled meats and veggies!

    The detailed Green Tea and Smoked Salmon Pasta Salad recipe can be seen here, but there are some photos of the process below.

    Lemon and Ginger for the dressing

    That is a lot of teabags. Make sure you use the powder that builds up as well. Matcha green tea is the best type of tea to use. That isn't a brand, but actually a type of tea.

    Teabags into the boiling water before the pasta.

    Teabags out, Pasta in.

    A little of the pasta cooking water goes into the ginger-lemon dressing.

    Smoked Salmon

    Do the noodles look green to you? The color is very subtle, as is the flavor.

    Very tasty!

    Dan Whalen is a blogger at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!


Smoked Salmon Pasta Salad

I’ve gone back and forth over the years on smoked salmon. We enjoyed it weekly for a while, but then I learned about all of the additives and nitrate issues. Ugh. That knowledge ruins so many awesome-tasting foods, doesn’t it? We were still enjoying some once in a while, but when I discovered the “salmon trimmings” at our local grocer, it was back on!

Not only do they only use hickory smoke and salt to cure their salmon, no other ingredients, but they also sell the “trimmings” for just $8 a lb (basically the leftovers when they cut pretty squares of the salmon). And let me tell you, a half a pound of salty smoked salmon goes a long ways. In fact, we find their salmon to be a bit too strong, so I’ve had to tone down the amount I use per serving.

My husband really liked the following pasta salad recipe, stating that the salmon added a nice flavor, but didn’t overpower the dish at all. One thing I did discover though, vegan mayo doesn’t work quite as well in pasta salads from an overnight standpoint. It was beautiful on the first day, but unlike “regular” mayo-based pasta salads, it didn’t improve with age. The dressing got a bit thick. This was easy to remedy with a touch of added oil, and the dish did heighten in flavor by the next day.

If you want to keep the dish vegetarian / vegan, try using chickpeas in the mix instead of salmon. While it won’t have that fishy flavor, the mixture of vegetables, pasta, mayo, and old bay is quite nice on its own!


Smoked Salmon and Bacon Pasta Recipe by Rachel Allen

A supper that features regularly at our house, this pasta recipe makes a little smoked salmon go a long way. The salty, rich, smoked fish loves a fresh green vegetable as a companion: peas, broad beans, broccoli and asparagus all work a treat.

Ingredients:

500g (1lb 2oz) pasta, such as pappardelle or tagliatelle
A knob of butter
100g streaky bacon, cut into 1cm strips (lardons)
100g frozen peas
150g smoked salmon, cut into 1cm cubes
150ml regular or double cream
Good squeeze of lemon juice
1 tbsp chopped parsley or a mixture of parsley, chives and dill
Sea salt and freshly ground
Black pepper

1. Bring a large saucepan of water to the boil with 1 teaspoon salt, add the pasta and cook for the length of time specified in the packet instructions or until al dente.
2. When cooked, strain the pasta but reserve about 100ml (3.fl oz) of the cooking water – this is very useful for adding into the pasta sauce if it’s too thick, or stirring into the pasta itself if you’re waiting for the sauce to cook and the pasta starts sticking. You don’t need to add oil or butter to the pasta once it’s drained.
3. While the pasta is cooking, place a saucepan or frying pan over a medium heat and add the knob of butter.
4. When melted, tip in the lardons and cook for a few minutes until the fat has rendered out and the bacon is golden.
5. Add the peas and smoked salmon and stir over the heat for a minute or two until the salmon begins to cook, then pour in the cream and boil, uncovered, for 2 minutes until slightly thickened.
6. Add the lemon juice, chopped herbs and some salt and pepper to taste.
5. Tip the pasta into the sauce and mix, adding a little pasta cooking water if it needs loosening. Taste again for seasoning and serve.

Recipes from My Mother is full of warmth and nostalgia, Rachel shares culinary inspiration passed down through the generations. She uses gorgeous ingredients that are used in abundance to create comforting, vibrant meals. Rachels love of food started when she was very young, sitting in the kitchen with her mother, helping and tasting. Here she celebrates the food memories of her childhood, alongside those of friends and other members of her family.

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Live Well, Love Abundantly, Eat with Joy!


A side note on my recipes and cooking. Most of my recipes can be made vegetarian, if they aren't already (try substituting with tofu or Portabella). Celiacs and Gluten Free people, please check your labels carefully. I am cautious when stocking my kitchen to only purchase products that treat my allergies kindly.


I hold no responsibility nor liability for actions that happen outside of my kitchen. Please be aware of your ingredients and particular allergies / intolerances.


Ingredient:

  • 2-3 tbsp chinese tea leaves
  • a handfull of uncooked rice
  • cinnamon, break into small pieces
  • star anise, break into smal pieces
  • 1 tbsp szechuan peppercorn
  • 1 tbsp sugar

Curing the salmon with salt, honey, szechuan peppercorn, chinese fie spice and oyster sauce


Epcot — World Showcase

Apple Strudel (Biergarten, Germany)
Atlantic Salmon Filet (Restaurant Akershus, Norway)
Bechamel Sauce (Tutto Italia, Italy)
Beef Barley Soup (Le Cellier, Canada)
Beef Brewat Rolls (Restaurant Marrakesh, Morocco)
Beef Shish Kebabs (Restaurant Marrakesh, Morocco)
Beef Short Ribs (Chefs de France, France)
Bienenstich (Biergarten, Germany)
Black Forest Cake (Biergarten, Germany)
Blood Orange Margarita (La Cava del Tequila, Mexico)
Bolognese Sauce (Tutto Italia, Italy)
Braised Red Cabbage (Biergarten, Germany)
Brochette of Chicken (marinated chicken on skewers) (Restaurant Marrakesh, Morocco)
Breakfast Potato Casserole (Restaurant Akershus, Norway)
Canard au Miel, Haricots Vert et Pommes de Terre Douce (Chefs de France)
Canton Beef (Nine Dragons Restaurant, China)
Cantucci (Via Napoli, Italy)
Cauliflower Mashed Potatoes (Restaurant Akershus, Norway)
Cauliflower Soup (Kringla Bakeri og Cafe & Restaurant Akershus, Norway)
Cheddar Cheese Soup (Le Cellier, Canada)
Cheddar Cheese Soup (Le Cellier, Canada) UPDATED VERSION 8/09
Cheddar Cheese Soup (Le Cellier, Canada) UPDATED VERSION 11/10

Le Cellier Canadian Cheddar Cheese Soup

Chicken Bastilla (Restaurant Marrakesh, Morocco)
Chicken and Leek Pie (Rose & Crown, United Kingdom)
Chicken Salad (Restaurant Akershus, Norway)
Chocolate Canadian Club Cake (Whiskey Cake) (Le Cellier, Canada)
Chocolate Mousse (Chefs de France, France)
Chocolate Mousse (Le Cellier, Canada)
Chocolate Mousse Cake (Kringla Bakeri og Cafe, Norway)
Christmas Bread (Akershus, Norway)
Cottage Pie (Rose & Crown Pub, United Kingdom)
Couscous Mrouzia (Restaurant Marrakesh, Morocco)
Couscous Salad (Restaurant Marrakesh, Morocco)
Crab Flan (Le Cellier, Canada)
Cream Cheese Mashed Potatoes (Le Cellier, Canada)
Duck Confit (Le Cellier, Canada)
Fettuccine Alfredo (L’Originale Alfredo di Roma, Italy – now closed)
Filet Mignon (Le Cellier, Canada)
Fresh Pasta (Tutto Italia, Italy)
Frikadelle (Biergarten, Germany)
Garlic Buttered Broccoli (Restaurant Akershus)
General Tso’s Chicken (Nine Dragons, China)
Ginger Dressing (Teppanyaki, Japan – now closed)
Ginger Sauce (Teppan Edo, Japan)
Gnocchi with Spinach and Gorgonzola Cream Sauce (Tutto Italia, Italy)
Goat Cheese Appetizer (Restaurant Marrakesh, Morocco)
Gratin de Macaroni (Chefs de France, France)
Guinness Cake Mix (Rose & Crown, United Kingdom)
Guinness Stew (Rose & Crown, United Kingdom)
Habibi Daquiri (Drink & Snack Stand, Morocco)
Heavenly Clouds (Nine Dragons Restaurant, China)
Honey Sesame Chicken (Nine Dragons Restaurant, China)
Italian Margarita (Alfredo di Roma, Italy)
Jasmina Salad (Restaurant Marrakesh, Morocco)
Kjottkaker (Royal Akershus Banquet Hall, Norway)
Kringle (Kringla Bakeri og Cafe, Norway)
Lamb Tagine (Restaurant Marrakesh, Morocco)
Lasagna al Forno (Tutto Italia, Italy)
Leek and Jarlsburg Cheese Soup (Royal Akershus Banquet Hall, Norway)
Lemon Chicken (Restaurant Marrakesh, Morocco)
Lemon Tart (Rose and Crown, United Kingdom)
Lentil Salad (Biergarten, Germany)
Lentil Salad (Restaurant Marrakesh, Morocco)
Macaroni Salad (Biergarten, Germany)
Maple BBQ Sauce (Le Cellier, Canada)
Maple Creme Brulee (Le Cellier, Canada)
Maple Glazed Salmon (Le Cellier, Canada)
Maple Glazed Salmon (updated 5/08, Le Cellier, Canada)
Mixed Field Greens (Le Cellier, Canada)
Moroccan Cucumber and Tomato Salad (Restaurant Marrakesh, Morocco)
Moroccan Meatballs (Tangierine Cafe, Morocco)
Moroccan Roast Lamb (Restaurant Marrakesh, Morocco)
Moroccarita (Drink & Food Stand, Morocco)
Mushroom Medley (Rose & Crown, United Kingdom)
Mushroom Risotto (Le Cellier, Canada)
Mustard Sauce (Teppan Edo, Japan)
Napoleon (Boulangerie Patisserie, France)
Nudel Gratin (Biergarten, Epcot)

Orange-Horseradish Chicken Salad (Restaurant Akershus, Norway)
Peach Cobbler (Liberty Inn, American Adventure)
Pomegranate Cosmopolitan (Tutto Italia, Italy)
Pomodoro Sauce (Tutto Italia, Italy)
Potato Dumplings (Biergarten, Germany)
Potato Leek Soup (Rose & Crown, United Kingdom)
Potato Leek Soup (updated 6/08, Rose & Crown, United Kingdom)
Queso Fundido (San Angel Inn, Mexico)
Princess Cake (Royal Akershus Banquet Hall, Norway)
Raspberrry Sorbet (Le Cellier, Canada)
Rice Cream (Norway Pavilion)
Ring Cake (Kringla Bakeri og Cafe, Norway)
Roasted Mushroom Salad (Royal Akershus Banquet Hall, Norway)
Roasted Pecan and Roasted Shallot Vinaigrette (Le Cellier, Canada)
Rote Grutze (Biergarten, Germany)
Sangrita (La Cava del Tequila, Mexico)
Sauteed Prince Edward Island Mussels (Le Cellier, Canada)
Schnitzel with Tomato and Mushroom Sauce (Biergarten, Germany)
Seafood Bastilla (Restaurant Marrakesh, Morocco)
Seafood Chowder (Royal Akershus Banquet Hall, Norway)
Seared Chicken with Braised Greens and Mustard jus (Le Cellier, Canada)
Smoked Salmon and Crab Timbale (Le Cellier, Canada)
Sopa Azteca (San Angel Inn, Mexico)
Soupe a L’Oignon (Bistro de Paris, France)
Spatzle and Cheese Spatzle (Biergarten, Germany)
Sticky Toffee Pudding (Rose & Crown, United Kingdom)
Strawberry Fraisier Cake (Chefs de France, France)
Steamed Pork Dumplings – Shanghai Xiaolongbao (Nine Dragons, Epcot)
Sukiyaki (Yakitori House, Japan)
Sweet Corn Polenta (Le Cellier, Canada)
Three Onion Soup (Le Cellier, Canada)
Tomato Confit (Le Cellier, Canada)
Tomato Salad (Biergarten, Germany)
Torontopolitan (Le Cellier, Canada)
Vine Ripened Tomato Stack (Le Cellier, Canada)
Welsh Dragon (Rose & Crown, United Kingdom)
White Chocolate Cappuccino Cheesecake (Royal Akershus Banquet Hall, Norway)
Wurst Salad (Biergarten, Germany)


Brain Power Salad (Spinach Salad with Salmon, Avocado and Blueberries)

This post may contain affiliate links. Please read my disclosure policy.

I’m back with another brain power recipe! And yes, it’s was inspired by my brain power smoothie. Ok ok, actually I had leftover ingredients and needed to make lunch. :)

But lo and behold, all of the smoothie ingredients translated perfectly into a quick and easy salad, especially when paired with some brain-healthy spinach and smoked salmon and walnuts. Yum, yum, and yum. Although I accidentally forgot to add the walnuts into the salad for the photo — oops! Just pretend they’re there, and then do yourself a favor and add a few to your salad.

Seriously though, this salad was a winner all around. It was full of all sorts of delicious, fresh ingredients, topped with a honey-chia vinaigrette. It took about 10 minutes to pull together, thanks to the brilliance of smoked salmon (although you could also use a cooked salmon filet if you’d like). And I like to think it was all the tastier, just knowing that those ingredients are super healthy for my thinking cap.

First of all, find a good batch of greens for your base. I went with a new mix I love from Organic Girl called Super Greens. (Not a sponsored post — just a brand I’m enjoying currently!) It’s full of “superfood” greens, including red and green swiss chard, tat soi, arugula and baby spinach. But plain ol’ baby spinach will be delicious too!

Then toss together the base of your salad — greens, smoked salmon, avocado, blueberries, red onion, and walnuts. And then I decided to top mine with some light feta cheese. I don’t know if it’s good for your brain, but it’s sure good. :)

Then whisk together a simple chia honey vinaigrette, and drizzle it on top.

I love how pretty and colorful it turned out! But even more, I loved how it tasted. It really is the best of sweet and savory combined. Definitely a “smart” choice! )


Homemade Smoked Salmon Ravioli Pasta with Fresh Greens and Truffle Oil ala Dentist Chef

Smoked salmon stuffed homemade ravioli

I love ravioli very much, ravioli is similiar to chinese wonton or Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a sauce. Today i make my basil green ravioli with roasted pumpkin filling. The contrast color between the dough and the filling is the trick for a beautifull ravioli dish. Typical ravioli filling is meat, veggies and cheese. Since i had my leftover Tea Smoked Salmon since i made two of it and only finished one. The other tra smoked salmon i keep refrigerated without any cover. It’s tuned into dried, hard and not very pleasant to chew after reheated. Since i’ve never wasted any food before it ruined, i guess this smoked salmon is gonna be a pasta filling or pasta seasoning.

I think i love truffle mushrooms very much for it’s deep nutty and earthy flavour. If you love mushrooms, i think you’ll gonna love truffle. I had once truffle mushroom in Japanese restaurant, yes, you’re not miss reading. It’s a very think shaved truffle oil over poached cod or gindara. Since i can access any truffle around here, i just can get black truffle infused olive oil. This Pietro Coricelli Extra Virgin Olive Oil Infused With Black Truffle is send from this online groceries store named Rumah Segar. This truffle oil had more intense flavour and aromas of black truffle compared the actual truffle mushrooms. Have no clue weather they get the infused flavour is atually comes from syntetic or the real things, but i just loving it!

Today i’ve made a ravioli with hot smoked salmon filling. Simply seasoned with seasalt and chopped pickled green peppercorn make a refreshing and contrast savoury flavour. I add some salted quail egg from making Lo Mak Gai Dim Sum, it make te pasta even better. I’m inspired by a pasta starter dish that i had recently, a prawn tortellini without any sauce, just drizzled with homemade basil oil and served with fenugreek sprout salad. Sometimes simple ravioli recipe is what we need to refresh the taste buds.


Orzo Power Salad with Salmon, Walnuts, and Greens

With greens, whole wheat orzo, pomegranate seeds, and salmon, this Orzo Power Salad with Salmon, Walnuts, and Greens has it all! Nutrition packed and SO TASTY, make this ahead and enjoy for your lunch during the work week. Meal prep made easy!

It’s that time again! Final triathlon preparation! First up this year is the HITS Tri in Ocala, Florida, and my first attempt at Olympic distance (1500m swim, 24.5 mile bike, and a 10K run) YEEPS! Why do I do this to myself? Because I can …and how I got here is a cool story. I’ll write an article at some point and tell you all about it.

I am now two weeks out from the event, so this is the time to really focus on nutrition. This week, I am increasing carbs and veggies, and maintaining my consumption of lean protein. Next week, I’ll cut out dairy (I’m a cheese-aholic, so I hate this part) and up the carbs even more. Also, I gave up alcohol for Lent, so that one took care of itself already. Why do I want to start increasing my carbs this far out from the race? Because proper “carb-loading”, i.e. topping off the glycogen tank, takes time. Also, I am still working out pretty hard this week, and I need to replace that spent fuel effectively.

So anyway, about this recipe …holy healthy batman! Could this Orzo Power Salad with Salmon, Walnuts, and Greens be any healthier? First we’ve got whole wheat from the pasta. Then we’ve got important fats and protein in the salmon and walnuts. Loads of vitamins and antioxidants in the greens and pomegranate seeds. And it’s all pulled together with a light and fresh lemon-Dijon vinaigrette. One serving comes in at a perfect 320 calories with 25g protein. Add some more veggies or fruit on the side with a cup of metabolism-boosting green tea, and you’re all set for a satisfying lunch you can feel so good about.

This Orzo Power Salad with Salmon, Walnuts, and Greens is the seventh installment in my Healthy Week: Lunches series. I tend to splurge on the weekends and then eat super healthy during the week, so making my lunches and portioning them out in advance helps me stay on track and is a huge time-saver during the busy week. Check out my other Healthy Week Lunches!