Salmon Dill and Lemon Orzo Salad
We can’t get enough of salmon in this household! My son has grown to love it just as much as mom…and my husband is slowly on his way to “liking” it! (At the end of the day, if mom is making salmon for the two us, then Dad HAS to eat it…otherwise it’s tea and biscotti for dinner!)
It’s quite a large amount of salmon for one “baby” portion so you can either double or triple the recipe and keep some for leftovers. Better yet, why not try out another recipe, such as Creamy Smoked Salmon Pasta (just replace the smoked salmon with cooked salmon) or a Salmon and Cream Cheese Grilled Sammie?!
I’ve adapted this easy recipe (which I LOVE) for my son. It’s such a simple, light and refreshing dish and not to mention, a great alternative to heavy pasta salads. I hope you enjoy it as much as we do!
2 cups water
1/2 cup orzo
1 steamed salmon filet
1/2 tsp. freshly grated lemon zest
1/2 tsp. dried or fresh dill (I prefer fresh!)
1 tbsp. extra-virgin olive oil
Salmon cooking instructions:
In a double broiler, steam salmon filet for about 8 minutes until it becomes pale pink in colour and easily flakes off the bone. Alternatively, you can saute it in a small frying pan on medium heat for about 3-4 minutes per side.
Once cool enough to handle, remove the skin and bones and discard. This is a somewhat tedious task but obviously necessary!
Using a fork, flake the salmon into small bite-size pieces.
*Be sure to continue to check for smaller bones as you flake the salmon apart!
Orzo cooking instructions:
Bring water to a boil in a medium saucepan.
Add orzo and cook for about 8-10 min or until the pasta is “al dente” (or for a bit longer if you are preparing this recipe for younger babies).
Once cooled, mix in the flaked salmon, fresh dill, lemon zest, and extra-virgin olive oil. Serve warm or store in the fridge and serve as a cold “pasta” salad!