Spicy Tuesday – Summer Salmon Pasta Salad – 070913
Ahh, summer time and the living is easy. But if you are already getting tired of the same old dinner coming off the grill, here’s a super alternative that is healthy, easy and fast. Like “cooking ahead”? Here’s a great way to prepare for tomorrows dinner tonight!
Wrap a seasoned* salmon filet in aluminum foil and place it on the back of the grill as tonight’s dinner is cooking. Check it after about 20 minutes, the filet should be cooked through and meltingly tender. If it’s done to your liking, take it off, open the foil and let it cool for a bit before you pop it in the fridge. Now the next instruction is one of our favorites: Enjoy your dinner!
Tommorrow night, you have the main part of your salad ready, just the salad and dressing need to be whipped up. Now the herb of the week makes its appearance. Dill has the ability to make any dish taste fresher, cleaner and packed with flavor. And this super herb is not just for cucumbers, dill is fantastic in combination with lemon juice and mustard.
And the added bonus is that Dill is powerfully good-for-you, too, Dill is a plant-based source of calcium so while you are eating this salad you are strengthening your bones. The calming affect that dill has on your body can help soothe digestive issues and soothe you to sleep. It can also help combat free radicals which would otherwise do damage to your body!
Summer Salmon Pasta Salad
4 Cups Whole Wheat Orzo, cooked as pkg directs
½ Cup Finely Chopped Fennel
2 TB Minced Red Onions
½ Cup Capers
½ Cup Lemon Juice
1/3 Cup Extra-Virgin Olive Oil
2 TB Dijon Mustard
3 TB Chopped Dill + More for Garnish
Sea Salt and Freshly Ground Black Pepper
*1 LB Salmon Fillet, seasoned with olive oil, salt and pepper and grilled or baked
Place the orzo in a large bowl. Whisk together the lemon juice, olive oil, fresh dill and mustard to make a dressing. Remove 1/3 of the dressing and set it aside. Gently add the fennel, onions and capers to the dressing and then fold into the bowl of orzo, mixing just enough so all pieces are coated. Salt and pepper to taste. Set aside for at least 30 minutes to cool and to allow the flavors to blend.
Gently flake the salmon into small pieces and fold into the bowl. Serve on a bed of greens, garnished with grape tomatoes and drizzled with additional dressing.
Basil-Balsamic Olive Oil Vinaigrette
1 Garlic Clove
2 TB Dry Red Wine
2 TB Balsamic Vinegar
2 Tsp Dijon Mustard
½ Cup Basil Leaves, (Packed)
1 Tsp Pomegranate Molasses or Honey
¼ – ½ Cup Extra Virgin Olive Oil
Sea Salt and Black Pepper to taste
Place the first 6 ingredients in a food processor or blender and process well. Drizzle in the olive oil, and season with salt and pepper.