Wednesday, May 22, 2013

Salmon, Asparagus and Orzo Salad with Lemon Dill Vinaigrette

WOW, cannot believe it has been over 2 months since I have posted!  Not sure where the time goes, can't believe it is almost the end on May.  During my "blogging hiatus"  I have been doing a lot of cooking just not a lot of picture taking.  But, so I don't lose all these wonderful dishes I have been preparing, I have promised myself to get better about the capturing both the recipe and the pics!  This recipe is one of my new favorites!!!  Healthy and so easy to prepare.  I found it on My Recipes.

 I try to prepare the vinaigrette early in the day to let the flavors mingle.   It is so easy!  I combined crumbled feta cheese with
 fresh lemon juice, olive oil, fresh dill and salt and pepper.  I give it a good stir, cover it and pop it in the fridge.
Just before dinner, I preheat my broiler and start 6 cups of water boiling on the stove.  I blanch some asparagus for about 3 minutes, removing them with thongs and then plunge them in cold water to stop the cooking.  I bring the water back to a boil and stir in 1 cup of Orzo, rice shaped pasta.
 As the orzo is cooking, I lightly salt and pepper some salmon fillets and broil them for about 5 minutes, just until they flake easily with a fork.  I also drain the asparagus.
 When the orzo is done, I drain it and then toss it with some of the vinaigrette. 
 I gently stir in the drained asparagus and some thin sliced red onions.  To serve, I divide the salad among plates, top with some salmon chunks and pour on just a little bit more of the dressing.  I LOVE the combo of the lemon and feta over the salmon, YUM!!!
Salmon, Asparagus and Orzo Salad 
with Lemon Dill Vinaigrette

Lemon Dill Vinaigrette

2/3 cup feta, crumbled
2 tablespoons fresh dill
, chopped
6 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil $ 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper


6 cups water 1 pound asparagus, trimmed and cut into 3-inch pieces 
1 cup uncooked orzo (rice-shaped pasta)  
1 (1 1/4-pound) skinless salmon fillet 
1/4 teaspoon salt  
1/4 teaspoon freshly ground black pepper 
 Cooking spray  
1/4 cup thinly sliced red onion

Prepare vinaigrette by combining all ingredients in a small bowl, stirring well with a whisk.  (can be prepared ahead and refrigerated)
Preheat broiler.
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.
Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.
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 with some of the Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.  Toss is asparagus and red onions.  Divide among plates and top with salmon chunks.  Finish with a little more of the vinaigrette.


Angie Schneider said...

Adore salmon! This is so fresh, seasonal and packed with protein! Irresistible!

chicago foodie girl said...

Yum! I LOVE salmon & this looks fantastic!

Miss Messy said...

I love Orzo. This looks fantastic! :)

Eric Pepple said...

Perfect flavors for salmon! Sounds absolutely delicious :)

Happy Blogging!
Happy Valley Chow

Life's a shoe said...

oh wow this looks amazing, I cant wait to try this out