Orzo with broiled salmon, blanched asparagus and red onion, then tossed with a lemon dill vinaigrette is the recipe on the menu for Five Ingredient Friday. This simple but very delicious dish is ready in under 30 minutes.
Not too long ago I was in the market and they had the most amazing, tiny, just like spring asparagus. It was imported from Peru and I have to thank that country for growing such beautiful asparagus, it was a treat to see it at this time of year. The tiny spears pair beautifully with lemon, of course, and are a perfect accompaniment with salmon.
I had some silver salmon fillets in the freezer, orzo in the pantry, a bowl full of lemons, some homemade feta, and an abundance of dill from the Wee Kitchen Garden. Perfect!
This salad was so easy to throw together, too! A few minutes under the broiler and the salmon fillets were ready to flake; the asparagus gets a very short 3 minute blanch in the same water in which you’ll be cooking the orzo; then, just toss those ingredients with some red onion and lemon dill vinaigrette and you have supper on the table.
Here are the five ingredients:
- salmon fillets
- red onion
- lemon dill vinaigrette
Delicious, light, filling, refreshingly tangy, this recipe is a really great meal on any hectic night. I hope you’ll try it.
- ½ pound asparagus, trimmed and cut into 2-inch pieces
- 1 cup orzo, cooked according to package instructions
- 12 ounces salmon fillet, skin removed after broiling
- ¼ cup red onion, thinly sliced
- Lemon-Dill vinaigrette (see recipe below)
- salt and ground black pepper, to taste
- Preheat broiler.
- 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 (I set a mesh colander holding the asparagus into the blanching water for easy removal of the asparagus) reserving water in pan.
- Plunge asparagus into ice water; drain and set aside.
- Return reserved water to a boil.
- Add orzo, and cook according to package directions, omitting salt and fat.
- 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.
- Remove from oven.
- Using 2 forks, break fish into large chunks.
- Combine salmon, orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.
- ⅓ cup feta cheese, crumbled
- 1 tablespoon fresh dill, chopped
- 3 tablespoons fresh lemon juice
- 2 teaspoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Combine all ingredients in a small bowl, stirring well with a whisk.