created: 2004-07-18 22:45:50
I made this up, hence the imprecise measurements.
1/2 to 1 lb orzo, cooked aldente and drained 1/2 to 3/4 lb fresh salmon fresh dill, chopped, about 2 tbs 1-2 fresh lemons extra virgin olive oil kosher salt fresh ground pepper Cook the salmon--I usually sear it in a hot pan w/ olive oil, which gives you nice crunchy bits, but grilling would be good too. Let it cool a little and flake it. Whisk together lemon juice and olive oil--about 1/3 lemon to 2/3 oil, add salt and pepper and adjust to taste. Mix together orzo, salmon, dressing and dill, adjust seasoning. Best room temperature--keep some lemons and oil handy for leftovers out of the fridge as they usually need a little moistening.