Delightfully Easy and Delicious – Salmon Asparagus Orzo “Salad”
With my eating habits in the doldrums, I needed inspiration…and found it in the March issue of Cooking Light. After spending a half-hour paging then surfing, I stumbled upon this recipe – then headed right to the store. Turns out, it was so good that my son actually ASKED to try some!
Even though I don’t really like cooked salmon, I found this recipe delicious as well as low-fat & low cholesterol. Plus, it’s easy & a nice change from the ‘heavy’ one-pot recipes I’ve been trying (not posted because I haven’t liked a lot of them!) In truth, this recipe is probably more suited to summer, but I found the lemon-freshness and roasting/baking involved with this dish – along with its lemon dressing – a great pick-me-up in this frigid CT weather.
You can find the original recipe on Cooking Light’s site.
But I made a few adjustments for how I like to cook. You can download a PDF of the recipe the changes I made here: SalmonAsparagusOrzoSaladLemonDillVinaigrette-Modified. What’d I do? Well…
- Since I detest boiled asparagus I roasted the asparagus instead. So much better. Plus I just used one ‘bunch’ and have no idea if that was close to the ‘1 lb’ called for in the recipe.
- As well, I don’t broil, EVER… it freaks me out. So I baked the salmon instead of broiling, following the same instructions as in the Maple Glazed Arctic Char recipe.
- I also used far less salmon than called for – mostly because I hadn’t written down the amount of fish needed when I went shopping. Also because I really don’t like cooked salmon, but figured I should not try another fish until I tried it this way!
- As well, my salmon fillet had skin on one side – but no problem, just bake it skin-side down, then when it’s done, the skin slides right off.
So give this one a try – I will definitely be making it again (and it was GREAT for lunch!)