by Susan Hanna
This recipe from Canadian Living pairs baked salmon with orzo, snow peas and greens — all tossed with an orange-chive-mustard-honey dressing. And it’s ready in about 30 minutes!
Avoiding Additives and Preservatives
Use freshly squeezed orange juice and pure honey. I use President’s Choice Old-Fashioned Dijon mustard. For more recipes using all-natural ingredients, visit Eye For a Recipe.
- ½ tsp (2 ml) grated orange zest
- 3 tbsp (45 ml) orange juice
- 2 tbsp (30 ml) chopped fresh chives
- 2 tsp (10 ml) Dijon mustard
- 1 tsp (5 ml) liquid honey
- 1 clove garlic, finely grated or pressed
- ½ tsp (2 ml) each salt and pepper
- 1/3 cup (75 ml) vegetable oil
- 1 lb (450 g) skinless salmon fillet
- Pinch each salt and pepper
- ¼ cup (60 ml) chopped fresh parsley
- 4 tsp (18 ml) Dijon mustard
- 2 tsp (10 ml) grated orange zest
- 1 ½ cups (375 ml) orzo
- 2 cups (500 ml) snow peas, trimmed and sliced diagonally
- 8 cups (2 L) baby arugula
- 2 cups (500 ml) watercress leaves or living cress leaves
In small bowl, whisk together orange zest, orange juice, chives, mustard, honey, garlic, salt and pepper. Slowly whisk in oil. Set aside.
- Sprinkle salmon with salt and pepper. Stir together parsley, mustard and orange zest; spread over salmon. Place on lightly greased foil-lined rimmed baking sheet. Bake in 400°F (200°C) oven until fish flakes easily when tested, about 15 minutes. Remove to cutting board; chop or break apart into large chunks.
- While salmon is baking, in 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 large bowl, toss together orzo mixture, arugula, watercress and dressing. Gently fold in salmon.
If you’d like leftovers, set some salad and dressing aside before tossing together. That way, your next-day salad stays nice and crisp.
From Canadian Living