Southwestern Salmon Orzo Salad
  • 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. Add 2 tablespoons salt to a large pot of water. Bring to a boil.
  2. Add orzo. Return to boil then cook for 9 minutes, stirring occasionally. Drain and set aside.
  3. Preheat outdoor grill to medium heat, so internal temperature of grill reaches 500ยบ F.
  4. While the pasta is cooking, rinse and dry the salmon filet. Brush both sides of the salmon filet with olive oil.
  5. Place skin down on a large piece of foil, folding up the sides, leaving a couple inches between the edge of the salmon and the edge of the foil all around the filet.
  6. Mix together the brown sugar, ½ teaspoon salt, cumin, cayenne pepper and garlic. Spread evenly on the top of the salmon filet. Place salmon on the foil on the grill and cook with the lid closed for 10-15 minutes, until salmon is fairly easy to flake apart. You may see some white stuff as well. Remove from grill.
  7. Remove salmon from the skin in very large pieces. Set aside.
  8. In a large bowl mix together the cooked orzo, bell pepper, black beans, corn.
  9. Add salsa verde, chopped cilantro, sour cream and water to a blender and blend well.
  10. Add ½ cup of the green sauce you just made to the orzo mixture and stir well. Add salmon pieces and stir carefully.
  11. Serve with extra green sauce and top with queso fresca/cotija cheese if using.
  12. Serve immediately or chilled.
Recipe by This Week for Dinner at