Salmon, Asparagus, & Orzo Salad Recipe

  • 1 salmon fillet (8 ounce )
  • 1 cup uncooked orzo pasta
  • 8 ounces asparagus spears, cut inch 2 inch lengths, cooked (1-1/2 cups)
  • 1/2 cup dried cranberries
  • 1/4 cup sliced green onions
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon Salt
  • 1/8 teaspoon pepper
Spray grill with non-stick cooking spray. Grill salmon over medium coals about 10 minutes per inch of thickness, or until opaque. Remove from grill, cool, and flake into bite-sized pieces. Cook orzo pasta, drain, and cool. Combine, orzo, asparagus, salmon, green onions, and cranberries in a large bowl. Whisk together olive oil, vinegar, mustard, salt, and pepper until well blended. Pour over salmon mixture; toss until coated. Chill at least 1 hour before serving.
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