Grilled Alaska salmon with herbed orzo and margarita salad
4 Alaska salmon steaks or fillets (4-6 oz each), seasoned to taste and grilled
2 cups (6 oz) fresh sugar snap peas, cooked to crisp-tender
1/4 lb fresh asparagus, cut diagonally, cooked to crisp-tender
1 cup pitted fresh sweet northwest cherries
mixed salad greens
12 oz orzo pasta, cooked according to package directions
2-3 TBS fresh chopped basil, parsley or other fresh herb
Kosher salt, to taste
crushed red pepper flakes, to taste
3 TBS Jose Cuervo Golden Margarita
1/3 cup olive oil
1/4 cup fresh lemon juice
2 tsp minced garlic
1/2 tsp kosher salt
1/2 tsp black pepper
In large bowl, mix orzo and herbs. Season with kosher salt and red pepper flakes. Spoon onto serving plates. Top with salmon portions. Arrange sugar snap peas, asparagus and cherries over salmon.
Whisk together vinaigrette ingredients and drizzle over salad. Serve along side salmon and orzo.
Makes 4 servings.