Salmon Asparagus Orzo Salad
- Yield 4
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Salmon Asparagus Orzo Salad is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 cup uncooked orzo pasta
- 1 tablespoon olive oil
- 8 ounces asparagus spears, diced (with tough ends discarded)
- 4 ounces hot smoked salmon, roughly chopped*
- 1/2 cup coarsely-grated Parmesan
- 1/2 cup toasted pine nuts
- 1/3 cup finely-chopped red onion
- 3 to 4 tablespoons chopped fresh dill
- 1/3 cup olive oil
- 3 tablespoons freshly-squeezed lemon juice*
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced or pressed
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
Method
Leave the orzo in a large pot of generously-salted boiling water until it is al dente. Tip the orzo through a strainer and rinse with cold water until the pasta is chilled. Keep nearby until ready to use.
Make the vinaigrette. While that cooks, whisk together all of the lemon dressing ingredients together until combined.
Sauté the asparagus. Warm the oil in a sauté pan over medium-a hot burner. Tip in the asparagus and cook for 4-5 minutes until crisp-tender. Lift pan from heat and keep nearby.
Put it all together. In a large mixing bowl, combine the chilled orzo, cooked asparagus, salmon, Parmesan, pine nuts, red onion and dill. Spoon evenly with the lemon dressing and toss until combined.
Plate Plate while it is hot, sprinkled with extra Parmesan and fresh dill if desired.
