Recipe Curry Gingered Salmon Salad 12 oz . salmon filet , preferably wild
2 tsps . Curry powder ( I use a mix of hot and sweet curry powders )
1 TB . Olive oil plus 1 tsp . ½ C . Mayonnaise 1 TB . Apple cider vinegar 1 tsp . Prepared spicy brown mustard ¼ tsp . salt 1 Large shallot , diced 3 TB . Crystallized ( candied ) ginger , chopped
3 C . cooked short pasta , such as Farfalle or Rotini
3
Bunch of arugula 1 tsp . Olive oil Dash lemon juice
Photo by Tiia Monto
44 THE CONE - ISSUE # 9 - SPRING 2016