Salmon, Asparagus and Orzo Salad
Side Dishes

6 c water
1 lb. asparagus, trimmed and cut into 3-inch pieces
1 c uncooked orzo
1.25 lb. skinless salmon filet
1/4 t salt
1/4 t black pepper
1/4 c thinly sliced red onion

1/3 c crumbled feta cheese
1 T chopped fresh dill
3 T fresh lemon juice
2 t olive oil
1/2 t salt
1/4 t black pepper

Combine all dressing ingredients, stirring well with a whisk.  Preheat broiler. 

Bring water to boil.  Add asparagus, cook 3 minutes (or until tender-crisp).  Remove asparagus from water, reserving water in pan.  Plunge asparagus in ice water, drain and set aside.

Return reserved water to a boil.  Add orzo, cook according to package, omitting salt & fat. 

While orzo cooks, sprinkle salmon with salt and pepper.  Broil fish 5 minutes or until fish flakes easily with a fork.  With 2 forks, break salmon into large chunks.  Combine orzo, fish, asparagus, onion and dressing in a large bowl, toss gently to coat.

Daniela Reagan