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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a recipe I adapted from a Canadian Publication the All You Need Is Cheese magazine. Ingredients:
4 salmon, portions |
4 cups cooked orzo pasta, cooled |
2 cups chopped cucumbers |
2 cups halved cherry tomatoes |
2 tablespoons capers, drained |
3 cups coarsely chopped baby spinach |
1/3 lb havarti cheese, cubed |
1/3 cup vegetable oil |
5 tablespoons lime juice |
1 tablespoon lime zest |
1/4-1/2 teaspoon cayenne pepper |
salt and pepper, to taste |
Directions:
1. In a sealable container, add the oil, lime juice, zest and seasonings. Shake well and set aside.
2. Preheat the oven to 350 degrees.
3. On a non stick baking sheet, place the salmon portions.
4. Baste the fish with some of the dressing.
5. Place in heated oven and bake approximately 15-20 minutes.
6. or until fish flakes.
7. Meanwhile, put all the remaining ingredients (except the spinach) in a large bowl.
8. Add the rest of the dressing and mix well.
9. When fish is done, add the spinach to the salad and toss.
10. Divide the salad among 4 plates and place a salmon portion on top of each serving.
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