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
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)
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.