Salmon, Asparagus, and Orzo Salad with Lemon Dill Vinaigrette

We love to cook with seafood and salmon is one of the easiest fish to use.  The proportions of each ingredient in this recipe allow for the perfect flavor combination.  The freshness of the asparagus and broiled salmon is amazing with the crunch of the onions and the lemon-feta mixture from the vinaigrette.  While we are usually prone to tweaking and changing recipes, this is one that we think is perfect just the way it is! 

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

1. Preheat broiler.
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.
3. Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.
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.

Lemon Dill Vinaigrette
1/3  cup  (1.3 ounces) crumbled feta cheese
1  tablespoon  chopped fresh dill
3  tablespoons  fresh lemon juice
2  teaspoons  extra-virgin olive oil
1/4  teaspoon  salt
1/4  teaspoon  freshly ground black pepper
 ~Combine all ingredients in small bowl and whisk together.

"Cooking Light," April 2009.
 


~The Bear