What You Need:
- 1 lb salmon, grilled, (or 14 oz canned salmon)
- 2 cups penne pasta
- ½ cup mayonnaise
- 1 tsp spicy brown mustard
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- ⅓ cup chopped green onions, including the green tops
- 2 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh dill (or ½ teaspoon dried dill)
- 2 stalks celery, chopped fine
- 8 drops (more or less to taste) favorite hot sauce
- salt and black pepper to taste
How to Make It:
- Brush salmon with olive oil and heat grill to medium-high heat. Grill salmon fillet flesh side down for about 3 to 5 minutes (you'll know when it's ready because it will release easily from the grill), then flip and grill skin-side down until cooked through, about 4 to 6 more minutes. Remove salmon from the grill with a spatula between the flesh and the skin, leaving the skin stuck to the grill; set the salmon aside.
- Cook pasta according to directions on the box, draining well (reserving cooking water) when just cooked al dente, not soft.
- While pasta is cooking, flake the salmon into a large bowl, then add the remaining ingredients and toss together.
- When pasta is cooked and drained, add the still hot pasta to the salmon mixture and mix again until combined. If mixture appears a bit dry, take a few tablespoons of the reserved pasta water and toss in, adjusting until you like. Add more salt and pepper if desired.
- Refrigerate covered for about 30 minutes before serving.
- Makes 4 servings.