GRILLED FRESH SALMON MACARONI SALAD
4 to 6 servings
- 1 (8-ounce) package elbow or shell macaroni
- Boiling water as needed
- ½ cup diced celery
- ½ cup chopped sweet red pepper or green pepper, or ¼ cup of each
- ½ cup sliced pitted black/ripe olives, well drained
- ½ cup chopped peeled sweet onion (Vidalia or other sweet variety)
- 1 cup mayonnaise or reduced-fat mayonnaise
- 1 to 2 tablespoons red wine vinegar
- Few drops freshly squeezed lemon juice (optional)
- Few drops Worcestershire sauce or to taste (optional)
- Salt, freshly ground black or white pepper, and cayenne pepper to taste
- 1 to 1½ pound(s) fresh or thawed frozen salmon or other fish fillets
- Crisp leaf lettuce as desired
Cook macaroni in boiling water according to package directions; drain thoroughly and allow to cool.
In a large bowl, combine cooked macaroni, celery, sweet red or green pepper, olives, and onion; set aside.
In a small bowl, combine mayonnaise, red wine vinegar, lemon juice, and Worcestershire sauce, if desired, blending well with a wire whisk. Season dressing with salt, pepper, and cayenne pepper to taste, blending well.
Add desired amount of dressing to macaroni mixture, mixing gently, but well. Set aside while preparing salmon.
Arrange salmon on a grill rack, 6 to 8 inches above heat source, over medium charcoal coals (ash gray and glowing) or gas grill set at medium setting; grill salmon, depending upon thickness of fish, about 3 minutes per side for rare and 5 to 6 minutes per side for medium to well done salmon, turning fillet(s) once. (May also broil fish, if desired.) Do not overcook. With a sharp knife, cut salmon into slices or small pieces.
Arrange lettuce leaves on a platter or individual plates, dividing evenly. Spoon macaroni salad onto lettuce-lined platter or plates. Arrange slices or pieces of grilled or broiled salmon or other fish over macaroni mixture. Garnish as desired and serve immediately.
Note: May use drained canned red salmon cut into small pieces; however, the flavor will not be the same.
Variations: Omit mayonnaise dressing and use a Traditional White French Vinaigrette Dressing.
Garnish salad with shaved Parmesan or Romano cheese.
Traditional French Vinaigrette Dressing:
about 1 cup
- ¼ cup red or white wine vinegar
- ¼ to ½ teaspoon dry mustard (optional)
- ¼ teaspoon salt or to taste
- ¾ cup extra virgin olive oil or other salad oil or a combination
- Freshly ground black pepper to taste
- About ¼ cup finely snipped fresh herbs or 1/4 teaspoon dried herbs of choice (parsley, chives, tarragon, basil, thyme, or chervil) (optional)
In a small bowl, combine the vinegar, mustard, and salt, whisking with a wire whisk until mustard and salt are dissolved. Gradually whisk in oil, a few droplets at a time, until mixture is well blended. Season with pepper as desired. Stir in herbs of choice, if desired, and correct seasoning just before serving. Or, combine all ingredients in a screw-top jar with a tight-fitting lid and shake vigorously for 30 seconds to blend thoroughly.
Variations: May add 1 to 2 minced peeled garlic cloves, if desired.
Omit vinegar; use ¼ cup fresh lemon juice. Or, use a combination of 2 tablespoons each vinegar and lemon juice.
