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
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.