Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

SALMON SALAD WITH ASPARAGUS AND ORZO

Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 10 minutes
Cooking time: 20 minutes
Totaltime: 30 minutes

Yummy and easy to pull together on a weeknight. It keeps well, too. Leftovers were just as good.

Ingredients

  • 1 pound asparagus, trimmed and cut into 3-inch pieces
    1 cup uncooked orzo or brown rice
    1 (1 1/4-pound) skinless salmon fillet
    ¼ teaspoon salt
    ¼ teaspoon freshly ground black pepper
    Cooking spray
    ¼ cup thinly sliced red onion
    Lemon-Dill Vinaigrette

Preparation

  • Preheat broiler.
    Step 2

    Bring 6 cups water to a boil in a large saucepan. Add asparagus; cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice water; drain and set aside.
    Step 3

    Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.
    Step 4

    While orzo cooks, sprinkle fillet evenly with salt and pepper. Place fish on a foil-lined broiler pan coated with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Using 2 forks, break fish into large chunks. Combine fish, orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.
Have you tried the recipe?

Salmon salad with asparagus and orzo

Add Comment

* Required information
1000
What is the day after Friday?

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

Italy Complete E-cookbook