Recipe Doctor: Elaine Magee MPH, RD

Changing the Way America Eats – One Recipe at a Time

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Recipe of the Month — February

February 16th, 2014 · No Comments

The new Anniversary edition of my best-selling book, TELL ME WHAT TO EAT IF I HAVE DIABETES, is now available!

I’m really excited about this edition–It has a bunch of new sections, including Mediterranean-izing American cuisine, mindful eating is the solution (mindLESS eating is the problem), foods that help prevent high blood sugar, 10 tips to reduce emotional eating, and much more!

So to celebrate the new edition…Here is a recipe from the book!

Simple Salmon Pasta Salad

This is one of my favorite salads! When I grill salmon, I make extra on purpose so I can make this salad the next day with the leftovers.


Makes 2 entrée servings

2 cups cooked whole wheat bow tie or rotelle pasta, cooked al dente
1 cup salmon flakes (freshly cooked or grilled salmon fillet or steaks, broken into flakes with fork with no bones or skin)
1 cup crisp-tender asparagus pieces, steamed or microwaved
3 green onions, finely chopped
1 tablespoons light mayonnaise (or similar)
2 tablespoons fat free or light sour cream
1 tablespoon lemon juice
1 1/2 teaspoon Dijon or prepared mustard
1/2 teaspoon dill weed
Black pepper to taste

1. Place pasta, salmon, asparagus and green onions in a serving bowl.
2. Add dressing ingredients to small bowl and blend until smooth. Add to pasta salad ingredients and stir to mix.

Per serving: 345 calories, 26 g protein, 44 g carbohydrate, 8 g fat, 1 g saturated fat, 45 mg cholesterol, 6 g fiber, 218 mg sodium. Calories from fat: 21 percent. Omega-3 fatty acids = 1.3 gram.

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