Summer Salmon Pasta Salad
One can tell the exact moment when they have made it to some level of success. When you reach a certain level of achievement the haters will assuredly make themselves seen and heard. A good defense is a great offense must surely be their modus operandi. Some will be your business partners or best friends, they could even be your family members, spouse or people with similar racial and cultural backgrounds. I had to tell one recently, a woman of color, to look up the Implicit Project work done at Harvard University, but until she had done so our conversation was over. (And, to another, pesticides are fed to farm raised fish)! Which is one reason why I use wild caught fish in the Summer Salmon Pasta Salad.
Everyone is conflating the definition of the term “defund the police” yet not understanding the common refrain – take some of the money that finances local police departments nationwide and redistribute those funds into housing, education, mental health programs and job training. I like what Prof. Brittney Cooper said on a live webinar a few weeks ago. She quipped and I paraphrase “my father was shot by a man and my mother was too so I don’t want to get rid of the police entirely. However, I would like to see community policing.” I want something better too, not total abolition of law but a system where the swift hand of justice is not unequivocally meted out more frequently to those of us with black and brown skin. And if Joe Biden and the Democratic Party think we’re going along with his plan to give law enforcement even more money he’s more senile than I suspected. Next time I’ll discuss the policing problems in my own community and what I plan to do about them. Enjoy a quick Summer Salmon Pasta Salad along with a Thai(ish) Coleslaw because we’ve got work to do!
Salmon Pasta Salad
- 1- 8 ounce box Ancient Harvest Gluten Free Garden Pagodas
- 1- 7.5 ounce can Trader Joe’s Wild Caught Sockeye Salmon
- 1/4 Cup Organic Mayonnaise
- 1/4 Cup Organic Grass Fed Plain Yogurt
- 3 Tbsp. Organic Celery
- 1-2 Tbsp. Green Olives
- 1 Organic Egg boiled
- 1 tsp. Fresh Lemon or Lime Juice
- 1/2 tsp. Frontier Co-op Organic Seafood Seasoning
- 1/2 tsp. Jane’s Krazy Mixed-Up Salt
- 1/2 tsp. Spike Garlic Seasoning
- Fresh Organic Cilantro
Boil pasta per directions on package. Combine all remaining ingredients, garnish with cilantro and refrigerate before serving. Pair with an arugula or mixed greens salad. Serves 4.