Like all good foodies, I have signed up for every cooking or food-related e-mail known to man (or so it seems). My inbox is regularly filled with e-newsletters from Bon Appetit, Cooking Light, Cook's Illustrated and so on. It's become a bit overwhelming to be honest (yet, I still am giddy when the "new mail" message comes in).
This week, I received one from Cooking Light promoting a new cookbook of fast, fresh, 5-ingredient recipes. Perfect timing: I had no idea what dinner would be that night. On the way home, I stopped by the store and picked up the ingredients for Salmon, Asparagus and Orzo Salad with Lemon-Dill Vinaigrette.
Since I'm continuing to try to eat healthy (although the scale doesn't necessarily support this effort - ugh!), this was the perfect choice. It's filled with fresh spring veggies (see my recent asparagus post) and light pasta with a smattering of fresh, lemony flavor. And, who doesn't love dill? Fantastic!
Go ahead, salivate...I won't tell anyone.
The best part was it only took about 15 minutes to make. And, I've had leftovers for three days. Try it!
Now, I'm off to buy the cookbook...
Salmon, Asparagus and Orzo Salad with Lemon-Dill Vinaigrette
Salad Ingredients:
6 cups water
1 pound asparagus, trimmed and cut into 3-inch pieces
1 cup uncooked orzo (rice-shaped pasta)
1 (1 1/4-pound) skinless salmon fillet
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/4 cup thinly sliced red onion
1 pound asparagus, trimmed and cut into 3-inch pieces
1 cup uncooked orzo (rice-shaped pasta)
1 (1 1/4-pound) skinless salmon fillet
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/4 cup thinly sliced red onion
Lemon-Dill Vinaigrette:
1/3 cup (1.3 ounces) crumbled feta cheese
1 tablespoon chopped fresh dill
3 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill
3 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation:
1. Preheat broiler.
2. Bring 6 cups water to a boil in a large saucepan. Add asparagus; cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice water; drain and set aside.
3. Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.
4. While orzo cooks, sprinkle fillet evenly with salt and pepper. Place fish on a foil-lined broiler pan coated with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Using 2 forks, break fish into large chunks.
5. Combine vinaigrette ingredients in a small bowl and stir with a whisk.
6. Combine fish, orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.
That cookbook sounds right up my alley (though I seriously doubt CL's photos could rival yours). You're my culinary guru, so if you give the book your seal of approval, I'll buy it!
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