Citrus Salmon Orzo Salad with Avocado & Fennel

Orzo Salad with Salmon – A Fresh and Flavorful Delight

Category: Main Course
Serves: 4

This Orzo Salad with Salmon is a bright, light, and healthy dish perfect for any season. The combination of tender orzo pasta, flaky salmon, creamy avocado, crisp fennel, and a refreshing orange dressing creates an irresistible flavor balance. Perfect for a quick lunch, dinner, or even a festive gathering, this recipe brings together fresh, wholesome ingredients in a satisfying and delicious way.

Ingredients

Instructions

1. Prepare the Orzo:
   Start by rinsing the pearl orzo under cold running water to remove any excess starch. In a large pot, bring salted water to a boil. Add the orzo and cook according to the package instructions, usually around 8-10 minutes, or until al dente. Once cooked, drain the orzo and let it cool in a large bowl.

2. Prepare the Vegetables:
   While the orzo is cooling, finely chop the fennel and add it to the orzo. Also, slice the spinach leaves and add them to the mixture, ensuring they are well distributed. Toss the orzo, fennel, and spinach together. Set aside.

3. Cook the Salmon:
   Remove any bones from the salmon fillets using tweezers or a pin bone remover. Heat 10g of extra virgin olive oil in a skillet over medium heat. Once hot, add the salmon fillets, season with salt and freshly ground black pepper, and cook for about 3-4 minutes on each side or until fully cooked and flaky. Once cooked, remove from the heat and allow it to cool slightly.

4. Prepare the Avocado:
   While the salmon is cooking, slice the avocado in half, remove the pit, and score the flesh into small cubes by making both horizontal and vertical cuts in the avocado. Scoop out the cubes with a spoon and set aside.

5. Assemble the Salad:
   Once the salmon has cooled slightly, break it into large, bite-sized pieces. Add the salmon pieces to the cooled orzo mixture, along with the avocado cubes. Gently toss everything together.

6. Make the Orange Dressing:
   In a small bowl, mix the Greek yogurt with 10g of extra virgin olive oil and the juice of one orange. Whisk together until smooth and creamy. Season with a pinch of salt and black pepper to taste.

7. Finish and Serve:
   Drizzle the orange dressing over the salad and give it a gentle toss to combine all the ingredients and coat them with the dressing. Taste and adjust the seasoning if necessary. Serve immediately or refrigerate for later use.

Tips for Success:

• For Extra Flavor: Add some zest from the orange to the dressing for an extra burst of citrus.
• Protein Boost: If you want to make the salad more substantial, consider adding a handful of toasted pine nuts or almonds for crunch.
• Storage: This salad can be stored in the refrigerator for up to 2 days, but it’s best served fresh to enjoy the full flavor of the ingredients.

Nutritional Information (Per Serving)

This Orzo Salad with Salmon makes for a delightful meal that’s healthy, satisfying, and bursting with vibrant flavors. Whether you’re preparing it for a light weeknight dinner or serving it at a gathering, this dish is sure to impress. Enjoy!