Salmon, Asparagus, and Orzo Salad with Lemon-Dill Vinaigrette [UPDATED]Published 2:45pm Thursday, August 9, 2012 Updated 2:45pm Thursday, August 9, 2012
Summer still lingers, and salad still hits the spot. Orzo adds a unique texture, somewhere between rice and pasta. Save a step and use leftover grilled salmon.
Salmon, Asparagus, and Orzo Salad with Lemon-Dill Vinaigrette
6 c. water
1 lb. asparagus
1 c. uncooked orzo
1 skinless salmon fillet
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 cup thinly sliced red onion
Bring 6 cups of water to boil, add asparagus, cook 3 min or until crisp-tender. Remove from water with tongs or slotted spoon, reserving water in pan. Plunge asparagus into ice water, drain and set aside.
Return reserved water to a boil. Add orzo and cook according to pkg directions, omitting oil and salt.
While orzo cooks, sprinkle salmon fillet evenly with salt and pepper. Place fish on a foil-lined broiler pan coated with cooking spray. Broil 6 min or until fish flakes easily when tested with a fork. Using two forks, break fish into large chunks.
Combine fish, orzo, asparagus, onion and Lemon Dill Vinaigrette in large bowl and gently toss to coat.
1/3 cup crumbled feta cheese
1 T. chopped fresh dill
3 T. fresh lemon juice
2 tsp. oilive oil salt pepper