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Friday, June 22, 2012

Salmon, Asparagus and Orzo Salad

It was a million degrees here on Wednesday.  I used to relish the hot summer days, but it's different when you are carrying a little sweaty inferno with you everywhere.  We usually take a walk in the later afternoon, but there was no way that was happening, so we headed out to do some errands.  We took advantage of the air conditioning and samples while wandering around Whole Foods.  After several laps and one near disaster getting wheat germ in the bulk foods aisle, we came upon the sushi bar.  I should have listened to my cravings and picked us up sushi for dinner, but I stuck with my planned menu of red lentil curry.  I love curry, but it wasn't exactly light and refreshing. 

This is my long-winded way of saying that last night I knew I wanted to keep dinner light.  I loved this dish, it fit the bill perfectly.  Plus, it only took about 20 minutes to prepare, and can be served warm, cold or at room temperature. 

Salmon, Asparagus and Orzo Salad with Lemon Vinaigrette
modified from Cooking Light

1 1/2 pounds asparagus, ends trimmed and cut into 2 inch pieces
1 1/2 cups uncooked orzo
1 pound salmon fillets
1 teaspoon Old Bay seasoning (can use salt and pepper instead)
Cooking spray
1/4 cup thinly sliced red onion
Lemon Vinaigrette (recipe below)

Preheat broiler.
Bring a large pot of salted water to a boil.  Cook asparagus for 3 minutes until crisp tender.  Using a slotted spoon, remove asparagus and immediately immerse in ice water to stop cooking and keep it looking pretty and green.
Add orzo to boiling water and cook according to package directions (8-9 minutes).
Line a baking sheet or broiler pan with foil and coat with cooking spray.
Place salmon fillets on pan and sprinkle liberally with Old Bay.
Broil for 5-10 minutes, depending on thickness, flipping once.  Flake into pieces.
Add sliced onion onto baking sheet for 5 minutes or broiling.
In a large bowl, combine orzo, asparagus, salmon and onion.  Pour dressing over and toss to combine.

Lemon Vinaigrette
This is actually the same dressing I used on the Lemony Garlic Sugar Snap Peas, I just doubled it here.  My measurements were as follows.

1 teaspoon lemon zest
1/4 cup fresh lemon juice (about one lemon)
2 teaspoons dijon mustard
1 teaspoon sugar or maple syrup
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 clove garlic, grated
2 Tablespoons olive oil

Whisk together all ingredients until emulsified.  




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