Simple Bruschetta Salmon Orzo Salad Recipes
MEDITERRANEAN SALMON ORZO SALAD
Steps:
- Preheat oven to 375° F. line a baking sheet with foil and spray the foil with cooking spray. Place the salmon on the baking sheet and sprinkle with the dill, oregano, garlic powder, salt and pepper. Bake for 8-10 minutes depending on the thickness or until the internal temperature is 120° - 125° F. Let the salmon cool for several minutes, remove it from the skin and flake it into pieces with a fork.
- In a large bowl combine the cooked and cooled orzo, salmon, chickpeas, cucumber, red onion, roasted red peppers, olives, feta, sun dried tomatoes, parsley and dill.
- In a small bowl or jar combine the ingredients for the vinaigrette. Whisk or shake until combined and then pour onto the salad. Toss everything together until it's coated in the vinaigrette. Taste for season. Serve immediately or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 369 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 11 grams fat, Fiber 5 grams fiber, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 264 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
GRILLED SALMON & ORZO SALAD
There is definilty more than one tradition going on in this recipe. Dill and cucumber unite in a Greek-inspired salad, while salmon and dill are a typical Scandinavian pairing. A great recipe adapted from Food & Wine Magazine. Wine: They suggest a good Sancerre or Pouilly-Fumé to make the fresh, bright flavors of this pasta salad sing.
Provided by NcMysteryShopper
Categories Greek
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 623.1, Fat 28.3, SaturatedFat 4.1, Cholesterol 88.7, Sodium 704.1, Carbohydrate 48.5, Fiber 3, Sugar 4.1, Protein 42.5
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