Orzo Salmon Salad Food

ORZO SALAD

Steps:

• Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
• Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
• Yield: 1 3/4 cups

GRILLED SALMON WITH ORZO, FETA, AND RED WINE VINAIGRETTE

Steps:

• 1. Prepare an outdoor grill for medium- high cooking over direct heat.
• 2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.
• 3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
• 4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.
• 5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o'clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.
• 6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.

MEDITERRANEAN ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
• Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
• Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

GRILLED SALMON & ORZO SALAD

Steps:

• Place large pot of water on a burner and bring to a boil for the orzo.
• In a strainer placed over a bowl, toss cucumber, tomatoes, and 1/2 teaspoon of the salt and let drain for 20 minutes.
• Preheat grill.
• Cook orzo until JUST done, about 12 minutes. Drain. Rinse with cold water and drain well. Toss orzo with the 1/3 cup oil, lemon juice, 1/3 cup dill, 1/4 teaspoon of salt, and 1/8 teaspoon pepper.
• Coat salmon with 1 tablespoon oil, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Grill salmon, skin-side up, for 4 minutes. Turn and sprinkle with the 1 tablespoon dill and lemon zest.
• Cook salmon until golden and just barely done (the fish should still be translucent in the center), about 3 minutes longer.
• Serve salmon on top of the salad.

ORZO SALMON SALAD

Steps:

• In a sealable container, add the oil, lime juice, zest and seasonings. Shake well and set aside.
• Preheat the oven to 350 degrees.
• On a non stick baking sheet, place the salmon portions.
• Baste the fish with some of the dressing.
• Place in heated oven and bake approximately 15-20 minutes.
• or until fish flakes.
• Meanwhile, put all the remaining ingredients (except the spinach) in a large bowl.
• Add the rest of the dressing and mix well.
• When fish is done, add the spinach to the salad and toss.
• Divide the salad among 4 plates and place a salmon portion on top of each serving.

SALMON AND KALE ORZO SALAD

Steps:

• Bring a large pot of salted water to a boil over high heat. Add orzo and cook until tender, 8 to 10 minutes. Drain and transfer onto a large baking sheet. Drizzle orzo with 3 tablespoons olive oil, toss, spread out, and set aside to cool, about 30 minutes.
• Once the orzo is cool, transfer to a large serving bowl. Set aside.
• Bring a large pot of salted water to a boil over high heat. Blanch kale in the boiling water for about 30 seconds. Drain off water from kale and submerge in a bowl of ice water. Drain and blot dry.
• Add kale to orzo along with 1/4 cup olive oil, dried cherries, pine nuts, lemon juice, salt, and pepper. Toss gently to combine. Top with flaked salmon. Shave ricotta salata cheese on top and serve immediately.

WOOD SMOKED SALMON & ORZO SALAD

Steps:

• Place orzo in a bowl, add salt and pepper to taste.
• Fold through the peas, dill, lemon rind and parsley.
• Drizzle in the olive oil and lemon juice.
• Gently toss everything together.
• Add the spinach and salmon and fold through.
• Serve.

SIMPLE BRUSCHETTA SALMON ORZO SALAD

Steps:

• Cook pasta according to package directions for about 8 minutes, or until just tender; drain.
• Combine balsamic vinegar, garlic, and olive oil for the dressing.
• Place pasta in large bowl and mix with dressing, drained salmon and remaining ingredients and toss to mix well.
• Add in salt and pepper to taste. (if desired).
• Serve either hot or cold. (note- the flavours develop nicely if you chill this first -- letting it sit overnight makes it even more flavourful, but it's up to you!).

SALMON ORZO SALAD AND CHEESY HERB MUFFINS

Steps:

• SALMON ORZO SALAD:.
• Bring a large pot of water to a boil. In large bowl, combine salad dressing, yogurt, mayonnaise, milk, and Parmesan cheese and mix well.
• Flake salmon and add to dressing mixture along with tomatoes, bell peppers, and cheese and stir gently. Top with peas; do not stir.
• Cook pasta according to package directions until al dente. Drain and add to salad in bowl; stir gently to combine. Cover and chill for 2-3 hours to blend flavors before serving.
• CHEESY HERBED MUFFINS:.
• Preheat oven to 400°F Grease 12 muffin cups with unsalted butter and set aside. Combine onion, parsley, dill seed, thyme, and garlic in small bowls; set aside.
• In large bowl, combine flour, whole wheat flour, sugar, baking powder, baking soda, salt, and dill weed and mix until blended; there will be a few lumps. Fill prepared muffin cups 3/4 full. Sprinkle each muffin with the onion mixture and lightly press into batter.
• Bake muffins at 400°F for 17-22 minutes or until muffins are firm and light golden brown. Cool 1 minute in pan, then remove from pans and cool for 30 minutes on wire racks; serve warm. 12 muffins.
• To reheat in the microwave, place muffins on a microwave-safe plate and cover with microwave-safe paper towel. Microwave on HIGH for 10-15 seconds per muffins; let stand 1 minute, then serve.