Best Orzo Salmon Salad Recipes

SALMON AND KALE ORZO SALAD

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.

GRILLED SALMON WITH GREEK ORZO SALAD

Steps:

• Season both sides of salmon generously with salt and pepper.
• Blend dill and olive oil together and brush over salmon. Let stand at room temp for 20 minutes to an hour.
• Make the Orzo Salad:.
• In a strainer set over a medium bowl, toss the cucumber, onion and tomatoes with 1 tsp of kosher salt and let drain for 15 minutes.
• Meanwhile, in a large pot of boiling salted water, cook the orzo until just done, about 9 minutes. Drain. Rinse with cold water and drain well.
• Toss the cooked orzo with the olive oil, lemon zest, lemon juice, fresh dill and black pepper. Fold in the cucumber mix and the black olives. Set aside while you cook the salmon.
• Grill the Salmon:.
• Pre-heat grill (or broiler) until very hot. Place salmon on grill and cook 2-3 minutes per side, depending on thickness of fillets (for a 3/4" thick piece, this will yield perfectly cooked salmon, medium rare.).
• Mound the orzo evenly in the center of four plates. Top with the salmon and garnish with fresh lemon zest and chopped dill.

ORZO SALAD WITH SALMON, HERBS, AND YOGURT VINAIGRETTE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
• Whisk yogurt, lemon juice, olive oil, honey, lemon zest, salt, and pepper together in a bowl until vinaigrette is smooth.
• Mix tomatoes, cucumber, salmon, parsley, chives, and dill with the orzo; add vinaigrette and toss until coated.

GRILLED SALMON & ORZO SALAD

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.

GRILLED SALMON WITH GREEK ORZO SALAD

Steps:

• Season both sides of salmon generously with salt and pepper. Blend dill and olive oil together and brush over salmon. Let stand at room temperature for 20 minutes to 1 hour. In a strainer set over a medium bowl, toss the cucumber, onion and tomatoes with 1 tsp of kosher salt and let drain for 15 minutes. Meanwhile, in a large pot of boiling salted water, cook the orzo until just done, about 9 minutes. Drain. Rinse with cold water and drain well. Toss the cooked orzo with the olive oil, lemon zest, lemon juice, fresh dill and black pepper. Fold in the cucumber mix and the black olives. Set aside while you cook the salmon. Pre-heat grill (or broiler) until very hot. Place salmon on grill and cook 2-3 minutes per side, depending on thickness of fillets (for a 3/4" thick piece, this will yield perfectly cooked salmon, medium rare). Mound the orzo evenly in the center of four plates. Top with the salmon and garnish with fresh lemon zest and chopped dill.

ORZO SALAD WITH SALMON, HERBS, AND YOGURT VINAIGRETTE

Steps:

• Cook the orzo according to package directions; drain. In a small bowl, whisk together the vinaigrette ingredients. Transfer the orzo to a large bowl. Add the remaining ingredients and toss gently with the dressing. (Makes 4 to 6 servings)

ORZO SALMON SALAD

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.

WOOD SMOKED SALMON & ORZO SALAD

Steps:

• Place orzo in a bowl, add salt and pepper to taste.
• Fold through the peas, dill, lemon rind and parsley.
• Drizzle in the olive oil and lemon juice.
• Gently toss everything together.
• Add the spinach and salmon and fold through.
• Serve.