Cooking with Kids Recipes
Pasta Supper Salad
Preparation time: 60 minutes or less
Cooking Time: 30 minutes or less
Makes: 4 servings.
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A great choice for kids who think they don’t like salad — it’s lettuce-free!
ingredients
| ½ lb |
(225 g)
dried farfalle, fusilli or penne pasta |
| 2 cups |
(500 mL)
frozen peas |
| 1 lb |
(454 g)
boneless, skinless salmon fillet |
| ½ tsp |
(2 mL)
each coarse salt and pepper |
| 1 tbsp |
(15 mL)
lemon zest |
| ¼ cup |
(50 mL)
lemon juice |
| 2 tbsp |
(30 mL)
butter |
| ¼ cup |
(50 mL)
chopped fresh mint |
directions
| 1. | In a large pot of boiling salted water, cook pasta according to package instructions. Add peas, then drain, reserving ½ cup (125 mL) of the cooking liquid. Return the cooked
pasta and peas to the pot. |
| 2. | In large, deep skillet, arrange salmon in a single layer; season with salt and pepper. Add ½ cup (125 mL) water, lemon zest and juice. Bring to a simmer over medium-high heat; cover and cook until salmon is cooked through and flakes easily with a fork — about 15 minutes (time will depend on thickness of salmon). You could skip this step by substituting 2 cans of low-sodium salmon, drained. |
| 3. | Add salmon and cooking liquid to the pasta and peas with the butter and mint. Stir gently to combine, breaking up salmon into pieces. Serve warm, at room temperature or cold. |
First published in Today's Parent's 08/2009 issue. © Rogers Media Publishing Inc.
Cooking with Kids
Make mealtime a family affair with simple tips for getting - and keeping - your kids in the kitchen. Today's Tip: Kids can use a pastry brush to coat piecrust or shells with melted butter or egg wash before baking to give it a bright sheen.
