Wednesday, March 20, 2013

Salmon Orzo and Zucchini Salad

I wanted to cook something light, airy, and healthy but still manage to fill us up. My husband never really ate salmon until he met me, but now he enjoys it (at least so he says).  I searched the web, compared various recipes, and this is what I came up with.

Salmon Orzo Salad

You will need:

2 salmon fillets
Olive oil
Salt and Pepper
1 lemon
1/4 cup white wine
2 cups spinach
1 green bell pepper
1/2 cup shredded carrots
1/2 cup feta cheese
torn basil (optional)

Preheat oven to 425.  Take two salmon fillets.  Generously coat them in olive oil and sprinkle with salt and pepper.  Squeeze half a lemon over them, then add 1/4 cup of white wine.  Roast salmon for approximately 10-12 minutes.  Remove salmon, let cool, then take fork and shred into small pieces.

While the salmon is roasting, cook 2 cups of orzo according to the direction on the package.

Chop up two cups of spinach and one green bell pepper.  Combine in a bowl.  Add half a cup of shredded carrots and half a cup of feta cheese.  Mix in the orzo and spinach.  Sprinkle with remaining half of lemon and salt and pepper.  Torn fresh basil would also make a nice addition.

Marinated Zucchini Salad

You will need:

  • 1/4 cup extra-virgin olive oil
  • 1 small red onion, halved and thinly sliced
  • 1/3 cup red-wine vinegar
  • 1 tablespoon sugar
  • Salt and pepper
  • 6 medium zucchini, thinly sliced

  1. In a large skillet, heat oil over medium-high. Add onion and saute until translucent, 3 minutes. Add vinegar and sugar and season with salt and pepper.
  2. Transfer to a nonreactive bowl. Add zucchini and toss. Let marinate at room temperature 30 minutes.
    Recipe is from Martha Stewart.

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