Pasta Salad With Salmon and Creamy Cilantro Dressing

2-pound salmon fillet, bones removed

Kosher salt

1 pound cavatelli or elbow pasta

For the cilantro sauce:

1 cup fresh cilantro leaves, plus extra to garnish

¼ cup minced shallots

1 teaspoon Dijon mustard

½ cup mayonnaise

¼ cup plain Greek yogurt (or another ¼ cup mayonnaise)

2 tablespoons heavy cream

Pinch cayenne pepper

Ground black pepper

Set the salmon in a large saute pan. If needed, cut the salmon into 2 pieces. Add enough cold water to just cover. Season with 2 teaspoons salt, then bring to a boil. Immediately turn off the heat, cover the pot and let the salmon sit for 10 minutes. After 10 minutes, transfer the salmon to a plate and set in the freezer to cool.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, then drain. Rinse under cold water to cool. Set aside to drain.

Meanwhile, in a food processor or blender combine the cilantro, shallots, Dijon, mayonnaise, yogurt, cream and cayenne. Puree until smooth, then season with salt and pepper.

When the salmon is chilled, remove the skin, if necessary, and break the flesh into bite-sized chunks. In a large bowl, combine the pasta, cilantro sauce and salmon, then toss gently to combine. Garnish with additional cilantro leaves.

Start to finish: 30 minutes

Serves 6

Nutrition information per serving: 710 calories; 290 calories from fat (41 percent of total calories); 33 g fat (8 g saturated; 0 g trans fats); 90 mg cholesterol; 380 mg sodium; 59 g carbohydrate; 3 g fiber; 3 g sugar; 41 g protein.

Katie Workman