Salmon Niçoise with Egg Noodles,
Sun-Dried Tomatoes and Olives
MARINE HARVEST6
12 ounces egg or yolk-free 2 7-ounce cans Kirkland
egg noodles Signature* canned salmon,
1 cup frozen green beans drained and flaked
1/2 cup reduced-sodium chicken or 1/2 cup sliced oil-packed sun-dried
vegetable broth tomatoes, drained
2 tablespoons olive oil 1/2 cup pitted niçoise olives,
2 tablespoons fresh lemon juice drained and cut in half
2 teaspoons Dijon mustard lengthwise
1/ 2 tablespoons chopped 2 teaspoon dried thyme fresh parsley
Salt and freshly ground 1 black pepper /4 cup shredded or grated Romano cheese
1. Cook egg noodles according to package directions, adding green beans for
the last 30 seconds of cooking. Drain and transfer to a large bowl.
2. In a small bowl, whisk together broth, olive oil, lemon juice, mustard,
thyme and 1/2 teaspoon each salt and pepper. Add this to the noodles and
green beans, and toss to combine.
3. Fold salmon into the pasta, along with sun-dried tomatoes, olives
and parsley.
4. Sprinkle Romano over the top just before serving. Makes 4 servings.
Brands may vary by region; substitute a similar product.
