“Recipe of the Week: Orange Salmon & Orzo Salad”

salad

Orange Salmon and Orzo Salad

The combination of sweet orange, savoury salmon and fresh herbs makes this pasta salad a tasty, healthful option. If you like, serve smaller portions as a side dish at your next gathering.

By Irene Fong & the Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2015 (adapted)

Serving Size: 6

Ingredients:

Orange Chive Dressing:                                 Salad:

½ tsp(2ml) grated orange zest                          450g skinless salmon fillet

3 tbsp(45ml) orange juice                                  Pinch each of salt & pepper

2 tbsp(30ml) chopped fresh chives                    ¼ cup(60ml) chopped fresh parsley

2tsp (10ml) Dijon mustard                                  2tsp(10ml) grated orange zest

1 tsp(5ml) liquid honey                                       4 tsp(18ml) Dijon mustard

½ tsp(2ml) each salt & pepper                            ¾ cup orzo

1/3 cup (75ml) olive oil                                        2 cups(500ml) snow peas, trimmed & sliced

8 cups (2L) baby arugula                                    2 cups(500ml) watercress leaves

 

Preparation: Orange Chive Dressing: In a small bowl, whisk all ingredients except oil. Slowly whisk in oil. Set aside.

Salad: Sprinkle salmon with salt & pepper. Stir together parsley, mustard and orange zest; spread over salmon. Place on lightly greased foil lined rimmed baking sheet. Bake in 400 degree oven until fish flakes easily when tested, about 15 minutes. Remove to cutting board: chop or break apart into large chunks.

Nutritional Information: Dressing: Calories:114, Total Fat: 11.1g, Sodium: 46mg, Potassium: 30mg, Carbs: 4.4g, Fiber: 0.1g, Sugars: 3.8g, Protein: 0.1g

Salad: Calories: 208, Total Fat: 5.4g, Sodium: 130mg, Potassium: 198mg, Cholesterol: 40mg, Carbs 19.7g, Fiber: 2.4g, Sugars: 3.0g, Protein: 19.4g.

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