monday {menu}

 

{recipe from... here}

Salmon, Asparagus, and Dill Orzo Salad

INGREDIENTS

• 6 cups water, lightly salted
• 1 pound asparagus (trimmed and cut into 2-3 inch pieces)
• 1 1/3 cup uncooked orzo
• 1- 1 1/2 pounds salmon fillets, skin on (I prefer wild salmon over farm-raised)
• 1/4 cup capers, rinsed 
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup diced red onion
• 1/4 cup chopped fresh dill
• 1/3 cup crumbled feta cheese

Lemon Pepper Vinaigrette

• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

1. Preheat grill for medium heat. (Or, preheat oven to 375 degrees.)

2. Bring 6 cups of water to a boil in a saucepan. Add asparagus, cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs, reserving water in saucepan. 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, season salmon with salt and pepper.

5. Lightly oil grill grate. Place salmon, skin side down on the preheated grill. Cook salmon for 8-10 minutes, or until fish flakes easily with a fork. (If baking, place the salmon on a foil-lined broiler pan coated with cooking spray. Bake fish for 15-20 minutes until it flakes easily when tested with a fork.)

6. Using forks, break salmon into large chunks.

For the Lemon Pepper Vinaigrette

Whisk together all the ingredients in a small bowl until well combined.

Combine the salmon, orzo, capers, asparagus, onion, dill, feta cheese, and Lemon Pepper Vinaigrette in a large bowl. Toss gently to coat.