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.
Course Lunch & Dinner
Servings 6cups
Cost $2.24 per serving
Ingredients
18-ouncesalmon filletor one 7-ounce can, drained
1cuporzo pasta
8ouncesasparagus, cut into 2-inch piecesabout 1 1/2 cups
½cupdried cranberries
¼cupgreen onionssliced
2Tablespoonscanola oil
1Tablespoonvinegar
1 ½teaspoonsprepared mustard
½teaspoonsalt
dashblack 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.