Maple Salmon Pasta Salad

Salad

• 3 cups medium shells or other short-cut pasta
• 3 cups asparagus or green beans, cut into lengths of about 2.5 cm (1 in.)
• 1 tbsp coriander seeds
• 1 tbsp mustard seeds
• 2 tbsp maple sugar
• 1 pinch of salt
• Pepper, to taste
• 1 lb salmon, skinless, in 2.5 cm (1 in.) cubes
• 1 tbsp lemon juice

SALAD DRESSING

• 1/2 cup cottage cheese
• 1/4 cup maple water
• 1/4 cup grated fresh parmesan
• 1 clove of garlic
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard

SALAD

1. In a saucepan, boil the pasta in salted water, according to instructions. With 2 minutes to go, add the asparagus or beans. Drain, then stop the cooking by rinsing with cold water. Place in salad bowl and set aside.
2. For the salmon, use a mortar and pestle or small coffee grinder to coarsely grind the coriander and mustard seeds. Transfer to a large bowl and stir with the maple sugar, salt, and pepper. Set aside.
3. Drizzle the salmon pieces with lemon juice, then add them to the spice mixture, tossing gently to coat well. Transfer to a baking sheet lined with parchment paper and allow to rest 5 minutes so the flavours absorb.
4. Meanwhile, place the oven rack on the highest position, about 10 cm (4 in.) from the top element. Preheat the broiler.
5. Put salmon under the heat for 5 minutes. Remove from oven and let cool.

SALAD DRESSING

1. While the pasta cooks, prepare the dressing: use a blender to bring all ingredients to a smooth texture.
2. Pour dressing over the pasta and asparagus or beans and mix well. Add the salmon and toss gently. Serve