Description
A refreshing salmon asparagus orzo salad perfect for any meal.
Ingredients
Scale
- 1 cup (200g) uncooked orzo pasta
- 1 tablespoon (15ml) olive oil
- 8 ounces (226g) asparagus spears, diced (with tough ends discarded)
- 4 ounces (113g) hot smoked salmon, roughly chopped
- 1/2 cup (50g) coarsely-grated Parmesan
- 1/2 cup (75g) toasted pine nuts
- 1/3 cup (50g) finely-chopped red onion
- 3 to 4 tablespoons (45-60ml) chopped fresh dill
- 1/3 cup (80ml) olive oil (for dressing)
- 3 tablespoons (45ml) freshly-squeezed lemon juice
- 21/2 teaspoons (10ml) Dijon mustard
- 2 cloves garlic, minced or pressed
- 11/2 teaspoon fine sea salt
- 1/21/2 teaspoon black pepper
Instructions
- Cook the Orzo: Start by cooking the orzo according to the package instructions, making sure it is just al dente. You will know it is ready when it is tender yet slightly firm to the bite. Rinse it under cold water right after cooking to keep it from turning mushy. Do not cook it too long or it will lose its perfect texture!
- Sauté the Asparagus: Heat some olive oil in a sauté pan and toss in your asparagus. Sauté until it becomes bright green and tender, which should take a few minutes. The sizzling sound and that lovely green color mean it is almost there. Just keep an eye on it to avoid overcooking—no one wants mushy asparagus!
- Cook the Salmon: Season the salmon with salt and pepper, then cook it in the same pan until it flakes easily. You will smell that delicious scent wafting through the kitchen, which adds great flavor from the bits left in the pan. Remember not to rush; cook it gently to keep it juicy!
- Mix the Salad: In a large bowl, combine the orzo, sautéed asparagus, and flaked salmon. As you mix, the warmth of the orzo will slightly wilt the asparagus and bring everything together. Be careful not to overmix—nothing should fall apart here.
- Add the Dressing: Drizzle in your favorite dressing and gently toss everything to coat. You want every bite to have a little bit of that flavor. If it looks dry, do not hesitate to add a splash of olive oil for moisture.
- Serve and Enjoy: Scoop the salad onto plates or bowls and dig in! The vibrant colors and enticing aromas will make your meal look so inviting. This salad can be served warm or at room temperature. Just avoid letting it sit too long so the freshness stays intact!
Notes
- Storage Tips: Store in a food storage container, 32-40 degrees F, for up to 3 days.
- Expert Tips: Cook orzo for around 7-9 minutes to yield the right texture. Rinsing with cold water helps stop the cooking.
- When prepping ahead, this salad holds its flavor well if made a day in advance, allowing the ingredients to mingle nicely in the fridge.
- If the salad seems a bit dry, a splash of olive oil or a drizzle of extra dressing can easily refresh the moisture.
- For a milder onion flavor, soaking chopped red onion in cold water for about 10 minutes can help tone down the sharpness.
- You can use both hot smoked and cold-smoked salmon varieties for this recipe.
- Reheating Instructions: This salad is best served cold or at room temperature and does not require reheating.
- Serving Suggestions: Pair with a light white wine for a refreshing meal. Serve with crusty bread and a side salad. Garnish with extra dill and lemon wedges for added flavor.
- Recipe Variations: Add marinated artichoke hearts for extra flavor. Include fresh cherry tomatoes for a burst of color. Use chickpeas for a vegetarian protein option.
- Ingredient Notes: Fresh ingredients make a difference. Ensure asparagus is bright green and firm. If substituting ingredients, try green onions in place of red onion or basil instead of dill if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null