SALMON AND KALE ORZO SALAD
This recipe is a twist on a salad from Giada de Laurentiis.
Provided by thedailygourmet
Time 55m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 559.1 calories, Carbohydrate 68.2 g, Cholesterol 17 mg, Fat 23.9 g, Fiber 4 g, Protein 18.2 g, SaturatedFat 5.3 g, Sodium 897.4 mg, Sugar 9.7 g
ORZO SALMON SALAD
This is a recipe I adapted from a Canadian Publication the "All You Need Is Cheese" magazine.
Provided by Lori Mama
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
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.
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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MEDITERRANEAN SALMON ORZO SALAD
From marisamoore.com
Reviews 1Category SaladCuisine American, MediterraneanTotal Time 10 mins
- While the pasta cooks, whisk the lemon juice, olive oil, garlic, salt, and pepper in a large bowl or shake in a jar until well blended.
- Drain the pasta. Add to the bowl with the salmon, tomatoes, olives, and parsley. Toss to combine. Serve warm or chilled.
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- 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.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #salads #pasta #easy #beginner-cook #dietary #pasta-rice-and-grains
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