½ gallon of water
1 tablespoon salt
1 8-ounce salmon filet, boneless and skinless
Add the salt to the water in a large pot and bring to a rolling boil. Add the salmon filets and cook for 6 minutes. The filets can be served either warm or chilled (place in refrigerator until thoroughly chilled).
8 ounces salmon, poached
2 cups penne pasta, cooked
¼ cup sweet red pepper, finely diced
¼ cup sweet yellow pepper, finely diced
1 tablespoon fresh basil, chopped
1 teaspoon fresh parsley, chopped
2 teaspoons red onion, chopped
2 tablespoons extra virgin olive oil
2 tablespoons black olives, chopped or sliced
¼ cup celery, finely chopped
1 teaspoon red wine vinegar
salt and pepper to taste
optional garnish: freshly grated Parmesan cheese
Combine all ingredients and chill in the refrigerator for one hour before serving.
Garnish with freshly grated Parmesan cheese.