Meatless Monday

 

Asparagus -One of Spring's First 

Salmon, Asparagus, and Orzo Salad with a Lemon Herb Vinaigrette Cook's Notes: A fresh, healthy, and incredibly delicious salad that's satisfying while at the same time, light. It's a quick and easy meal to make. The beauty is that it can be enjoyed cold, at room temperature, or warm. Pair the salad with warm bread and a glass of crisp white wine. The recipe serves four and was adapted from http://gimmesomeoven.com/

Cooking Tips:
Dressing can be made ahead and refrigerated in a screw-type jar for several hours. Reshake before using.
Grill or oven-bake salmon ahead, and tent it to keep it at room temperature.
Make orzo ahead according to the manufacturer's directions. Rinse and refrigerate orzo and refrigerate for 2 hours.
Salad Ingredients:

• 1 cup uncooked orzo pasta
• 1 tablespoon oil
• Fresh salmon 3/4 lb.
• 8 oz. asparagus spears, (tough ends discarded) cut into 3-inch pieces
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup toasted pine nuts or pistachios
• 1/3-1/2 cup red onion, diced
• Optional; 1 cup cherry tomatoes. halved
• 1 teaspoon lemon zest

Lemon Herb Dressing Ingredients:

• 1/3 cup olive oil
• 3 tablespoons lemon juice, freshly squeezed
• 2 teaspoons Dijon mustard
• 2 tablespoons honey
• 1/2 teaspoon each dried dill and parsley flakes
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Directions:

• Make orzo and cook al dente. Rinse and chill in refrigerate.
• In a blender add all of the dressing ingredients. Mix well and taste test to balance ingredients. Refrigerate dressing until needed.
• Grill salmon with your favorite spices or oven-bake. Tent salmon until ready to assemble the salad.
• In a fry pan heat oil and saute cut asparagus pieces for 4-5 minutes until crisp and tender.
• In a large mixing bowl add chilled orzo, large chunks of salmon, pine nuts, onions, and sauteed pieces of asparagus. Add to a serving bowl and grate cheese over the top.
• Reshake the dressing container and drizzle over the salad. Note: There will be a little extra but save for the next day as orzo absorbs any liquid.