Smoked Salmon Pasta Salad
Oriental Smoked Tuna Pasta Salad
Mackenzie's Pasta Salad
Our Favorite Crab Salad

Smoked Salmon Pasta Salad
(Serves 4-6)


Dressing: 1/4 cup olive oil
1/2 cup red wine vinegar
1 Tbsp. chopped red onion
1/2 Tbsp. sugar
1 tsp. dry mustard
1/2 tsp. dijon mustard
1 tsp. dried basil
1/2 tsp. dried oregano
2 cloves crushed garlic

Salad: One 9-ounce package cheese tortellini, cooked, drained and cooled
1/4 cup chopped celery
1/4 cup chopped red pepper
One 8-3/4 ounce can garbanzo beans, rinsed and drained
One 2-1/4 ounce can sliced black olives, rinsed and drained
One 6-1/2 ounce jar artichoke hearts, drained and chopped
2 Tbsp. chopped fresh basil
One 8-ounce package Totem Smokehouse Smoked Salmon

Garnish: Grated parmesan cheese
Freshly ground pepper
Preparation Method Dressing: Combine all ingredients. Let stand at least 2 hours before using to allow flavors to blend.
Salad: Combine all ingredients except salmon and toss with dressing. Add salmon and mix gently. Serve topped with a grating of parmesan cheese and freshly ground pepper.
Back to Top

Oriental Smoked Tuna Pasta Salad
(Serves 4-6)


Dressing: 1/2 cup rice wine vinegar
1 Tbsp. Tamari
1 Tbsp. sesame oil
1-1/2 Tbsp. toasted sesame seeds
1 tsp. brown sugar (optional)
2 Tbsp. grated fresh ginger

Salad: 9 ounces fresh or 5 ounces dry Japanese pasta, cooked, drained and cooled
1 cup chopped fresh spinach leaves
2 mandarin oranges, peeled and sectioned
2 Tbsp. chopped green onion
1 cup pea pods, blanched and drained
1/4 cup chopped green pepper
2 Tbsp. chopped fresh cilantro
Two 4-ounce packages Totem Smokehouse Smoked Tuna
Preparation Method Dressing: Combine all ingredients.
Salad: Combine pasta, spinach leaves, oranges, onion, pea pods, green pepper and cilantro. Toss with dressing. Line four salad plates with lettuce leaves and divide pasta mixture among the plates. Top each serving with 2 ounces of smoked tuna and serve.
Back to Top

Mackenzie's Pasta Salad
(Serves 4-6)


Lemon Dressing: 1/2 cup olive oil
2 Tbsp. lemon juice
1 Tbsp. salmon liquid
1 clove minced garlic
1/2 tsp. dill weed
1/2 tsp. crushed and grated lemon peel
Dash of ground black pepper
1/4 cup grated parmesan cheese

Salad: One 6-1/2 ounce can Totem Smokehouse Smoked Salmon (reserve liquid for dressing)
3 cups cooked rotini pasta, drained and cooled
1/2 cup provolone cheese, cut into 2"x1/4" strips
1/2 cup minced fresh parsley

Garnish: Leaf lettuce
Tomato wedges
Grated parmesan cheese
Preparation Method Lemon Dressing: Combine olive oil, lemon juice, salmon liquid, garlic, dill, lemon peel and pepper in a small bowl. Blend well. Stir in parmesan cheese. Makes about 3/4 cup.
Salad:Break salmon into chunks. Combine with pasta, provolone cheese and parsley in large bowl. Add Lemon Dressing and toss lightly. Mound on lettuce-lined platter or in salad bowl. Garnish with tomato wedges and a sprinkle of parmesan cheese.
Back to Top

Our Favorite Crab Salad
(Serves 4-6)


Dressing: 1/2 cup canola or vegetable oil
1/3 cup red wine vinegar
2 Tbsp. brown sugar
2 Tbsp. minced chives
1 Tbsp. curry powder
1 tsp. soy sauce
Salad: 1 head red leaf lettuce, torn
1 cup torn spinach
1/4 cup green onions, thinly sliced
One 11-ounce can mandarin oranges, chilled and drained
One 6-1/2 ounce can Totem Smokehouse Dungeness Crab
1 avocado, sliced
1/2 cup toasted slivered almonds

Preparation Method

Dressing: Blend all ingredients thoroughly.
Salad: Combine lettuce, spinach, onion, oranges and toss gently. Add crab and salad dressing and toss gently again. Serve on salad plates topped with avocado slices and silvered almonds.
Back to Top



©1996 Totem Smokehouse