SALMON ORZO SALAD

This is a recipe from former first lady Laura Bush.

¼ cup crumbled feta

2 tablespoons olive oil plus one tablespoon for drizzling on salmon before cooking

1 small jar capers, rinsed

½ cup parsley, chopped

1 yellow squash, washed and cut with melon baller or make a small circles

1 medium zucchini, washed and cut with melon baller to make small circles

¼ red onion, diced

1 bunch asparagus spears, ends removed and cut into thirds

2 cup cherry tomatoes, assorted colors

½ kalamata olives, pitted and sliced

1 cup fresh spinach

1 cup orzo, cooked and drained, about 8 minutes. Do not rinse pasta.

1 small jar artichoke hearts, quartered

Note: reserve ½ the juice in the artichoke hearts jar for the salad

4 lemons, halved

4 four-ounce salmon filets (bones removed)

Adam’s reserve citrus seafood rub from HEB (If you can’t find Adam’s reserve seafood rub easily, I recommend using another seafood rub, which are usually found in the spices section of your grocery store.)

For the Dijon vinaigrette dressing:

1/3 cup red wine vinegar

2/3 cup olive oil

1 tablespoon Dijon mustard

salt and pepper to taste

Sauté all vegetables except spinach in 3 tablespoons olive oil, until tender.

Pour all ingredients into a large bowl, including the spinach.

Top with hot orzo, which will wilt the spinach.

Pour half jar of artichoke hearts juice to salad.

Add Dijon vinaigrette dressing.

For the herbed salmon filets:

Drizzle filets with olive oil.

Grill over medium heat, 2 minutes per side

Grill four lemon halves until charred.

Put orzo salad onto plates, place salmon on top of salad and garnish with charred lemon.

the file photo