Salmon Orzo Salad
Pan-fried fish is healthier than deep fried patties. Orzo is a barley-shaped pasta, perfect for soups and salads. It pairs well with salmon.
$2.24 per serving
Ingredients
- 1 8-ounce salmon fillet (or one 7-ounce can, drained)
- 1 cup orzo pasta
- 8 ounces asparagus, cut into 2-inch pieces (about 1 1/2 cups)
- ½ cup dried cranberries
- ¼ cup green onions (sliced)
- 2 Tablespoons canola oil
- 1 Tablespoon vinegar
- 1 ½ teaspoons prepared mustard
- ½ teaspoon salt
- dash black pepper
- Nonstick spray
Instructions
- For fresh salmon, coat grill, electric skillet, or pan with nonstick spray. Grill or pan-fry salmon over medium heat for 10 minutes per inch of thickness, or until internal temperature reaches 145°F.
- Let salmon cool. Flake into bit-sized pieces with a fork. For canned salmon, drain and flake.
- Cook orzo according to package. Drain and cool.
- Chop asparagus, then steam or sauté.
- Combine salmon, orzo, asparagus, cranberries, and green onions in a large bowl.
- In a small bowl, mix together oil, vinegar, mustard, salt, and pepper until well blended.
- Pour over salmon and pasta mixture. Gently toss to coat.
- Serve warm or cold.
Nutrition Label
Serving: 1.5 cups
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