Friday, July 23, 2010

Summer Salmon Orzo Salad

My mother-in-law makes a great salmon orzo salad with cranberries, asparagus, and goat cheese. We decided that it would be the perfect dish to share with a dinner guest coming over last night. We have gotten the recipe from her more than once, but I couldn't find it anywhere. I have an undependable system for organizing recipes; I stick them inside my cookbooks. Slips of paper with my great aunt's famous chicken, my friend's lentils, a few pages from magazines, and more are all stuck inside the cover of my Joy of Cooking. I looked through other cookbooks and there was a recipe or two in each one of them as well. I have started saving recipes on the computer which works for recipes I find on-line, but I never type up the ones I get hard copies of... What is your system for keeping track of recipes? How does it work for you? Tomorrow we are dedicating the day to some deep cleaning and organizing. When you live in a TINY space, it is more necessary than ever to purge belongings and keep everything super organized because it doesn't take much for things to spiral into total chaos. I'll let you know what I come up with on the recipe organization front.

We served our Salmon Orzo Salad with a green salad of lettuce, green bell pepper and cucumber. I never did find the recipe for the orzo, so here is our recreation from memory:

Summer Salmon Orzo Salad serves 4 as a main dish, or 6-8 as a side dish
Because it is summer and asparagus is no longer in season, we used green beans instead.

16 oz. orzo
1 lb. green beans, trimmed
1 lb. salmon
3/4 C dried cranberries
5 green onions, finely chopped
6 -8 oz. goat cheese, crumbled

1/4 C olive oil
juice of one lemon
2 T apple cider vinegar
1 T Dijon mustard
pinch of salt and pepper

Cook the orzo according to the package instructions. Drain and add to a large mixing bowl. Pour the dressing over the top and mix together to prevent the orzo from sticking. Steam the green beans until al dente and add to the mix. Salt and pepper the salmon and place in a hot pan lightly coated with oil. Cook over medium high heat for 4 - 6 minutes per side (depending on the thickness of your fish) until the fish easily flakes with a fork. Remove the salmon from heat and flake into bite size pieces with a fork. Add the cranberries, onions and goat cheese. Can be served warm or chilled.

Energy saving tip: I placed the green beans in a bamboo steamer over the pasta pot and cooked them together.


The Good Cook said...

I have several hundred cookbooks plus all my text books from culinary school. I collect antique and out of print books as well. Sigh.... I keep notebooks and 3 ring binders for 1. original recipes and 2. clipped recipes (which I then fiddle with and eventually write up into my notebooks.

I'm sure this doesn't help at all!

City Share said...

I like the binder idea, and that's great to have a separate spot for your own recipes. Thanks for the suggestion.

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