Salmon bean and orzo salad
This salad is perfect to tuck into your lunch bag for work. If you don’t have time to cook salmon, simply use two cans of salmon instead.
281 cal
Serves 6
Prep time
0h 15m
Cook time
0h 10m
Total time
0h 25m
Ingredients
Directions
-
Step 1
In small bowl, combine chili powder and lime rind and rub it all over the salmon fillet. -
Step 2
Place salmon, skin side down, on greased grill over medium high heat and close lid. Grill for about 10 minutes or until fish flakes easily when tested with fork. Remove to plate and set aside. -
Step 3
Meanwhile, in saucepan of boiling water, cook orzo for about 8 minutes or until tender but firm. Drain well and place in large bowl. Add beans, pepper, corn and tomatoes. -
Step 4
Remove skin from salmon and break apart into large chunks and add to bowl. Add parsley and toss gently to combine. Stir in salsa and lime juice and toss again. Sprinkle with almonds before serving (optional).
Nutritional information
Per serving (1 of 6)
- Calories
- 281
- Protein
- 20 g
- Sodium
- 512 mg
- Potassium
- 739 mg
- Total fat
- 7 g
- Saturated fat
- 1 g
- Cholesterol
- 32 mg
- Carbohydrates
- 37 mg
- Fibre
- 8 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2009.
