This pasta salad makes a scrumptious main dish, but you can serve smaller
portions as a side.
HANDS-ON TIME
25 minutes
TOTAL TIME
30 minutes
MAKES
4 servings
INGREDIENTS
ORANGE-CHIVE DRESSING:
- ½ tsp grated orange zest
- 3 tbsp orange juice
- 2 tbsp chopped fresh chives
- 2 tsp Dijon mustard
- 1 tsp liquid honey
- 1 clove garlic, finely grated or pressed
- ½ tsp each salt and pepper
- ⅓ cup vegetable oil
SALAD:
- 450 g skinless salmon fillet
- pinch each salt and pepper
- ¼ cup chopped fresh parsley
- 4 tsp Dijon mustard
- 2 tsp grated orange zest
- 1½ cups orzo
- 2 cups snow peas, trimmed and sliced diagonally
- 8 cups baby arugula
- 2 cups watercress
PREPARATION
- ORANGE-CHIVE DRESSING: In a small bowl, whisk together orange zest, orange juice, chives, mustard, honey, garlic, salt, and pepper. Slowly whisk in oil until blended. Set aside.
- SALAD: Sprinkle salmon with salt and pepper. Stir together parsley, mustard, and orange zest; spread over salmon. Place on a lightly greased foil-lined rimmed baking sheet. Bake in 400°F (200°C) oven until fish flakes easily when tested, about 15 minutes. Transfer to a cutting board; chop or break into large chunks.
- While salmon is baking, in a large saucepan of boiling salted water, cook orzo until almost al dente, about 8 minutes. Add snow peas and cook until orzo is al dente and peas are bright green and tender-crisp, about 30 seconds. Drain.
- In a large bowl, toss together orzo mixture, arugula, watercress, and dressing. Gently fold in salmon.
NUTRITIONAL INFORMATION, PER SERVING: about 635 cal, 32 g pro, 31 g total fat (4 g
sat. fat), 56 g carb, 4 g fibre, 55 mg chol, 714 mg sodium, 721 mg potassium. % RDI:
11% calcium, 21% iron, 20% vit A, 75% vit C, 43% folate
