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.
by Emily Richards PH Ec.
281 cal Serves 6
Prep time 0h 15m
Cook time 0h 10m
Total time 0h 25m
generic kitchen utensils

Ingredients

Directions

  1. Step 1

    In small bowl, combine chili powder and lime rind and rub it all over the salmon fillet.

  2. 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.

  3. 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.

  4. 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.

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