Salmon Orzo Salad

Saturday, December 1, 2018

This was surprisingly delicious.  Watch the heat, it can sneak up on you and become breath catching.

Salmon Orzo Pasta

Yield: 4

prep time: 15

cook time: 25

total time: 40


  • 8 ounces uncooked whole grain DeLallo orzo
  • 2 tablespoons salt
  • 1 to 1-1/2 pound salmon filet, skin on
  • 1 small red bell pepper, chopped
  • ½ cup black beans, drained and rinsed
  • ½ cup canned corn
  • 1 tablespoon olive oil
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon cumin
  • ⅛ teaspoon cayenne pepper
  • 2 cloves minced fresh garlic
  • 8 ounces salsa verde
  • ¼ cup chopped cilantro
  • ¼ cup sour cream
  • ¼ cup water
  • About 3 ounces queso fresca or cotija cheese, crumbled (optional)


  1. Bring a large pot of water to boil. One boiling is reached, add 2 tbsp of salt to the water.
  2. Add the orzo, check for done-ness around the 9 minute mark. If needed, cook for additional time, checking every 2 minutes so as not to overcook. Drain when ready.
  3. Brush the salmon with olive oil, season with the rest of the spices, then cook in a non-stick skillet until done or salmon has reached 145 degrees.
  4. In a large bowl mix together the cooked orzo, bell pepper, black beans, corn.
  5. Add salsa verde, chopped cilantro, sour cream and water to a blender and blend well.
  6. Add ½ cup of the green sauce you just made to the orzo mixture and stir well. Add the flaked salmon and mix evenly but gently.
  7. Serve with extra green sauce and top with queso fresca/cotija cheese if using.

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