This Salmon Caper Orzo Salad is a simple, healthy option for lunch or brunch. It’s light in calories and full of bright, savory flavors—capers add a punchy, briny note that complements the orzo, salmon and fresh herbs. The salad is inspired by an easy chilled poached salmon approach and is finished with a straightforward lemon-Dijon vinaigrette that pairs perfectly with the ingredients.
I keep the dressing simple—a bright Easy Lemon Dijon Dressing that enhances the salad without overpowering it. Note: the dressing’s calories are listed separately and are not included in the salad’s calorie count below.
How to Make:
Start with a 6 oz poached salmon fillet. I poach the salmon gently in a mixture of white wine, water and a splash of olive oil. Once the salmon has cooled completely, flake it into large chunks—this makes the salad more pleasant to eat and helps avoid any small bones.
The salmon should remain in substantial flakes rather than being shredded to a paste. Larger pieces give texture and flavor bursts throughout the salad.
Cook the orzo according to the package directions and let it cool to room temperature. While the pasta cools, finely chop 1/2 cup celery, 1/4 cup red onion and 3 tablespoons fresh dill. Drain 3 tablespoons of capers and have them ready to mix in.
Gently fold the celery, red onion and dill into the cooled orzo. Add the drained capers and the flaked salmon, being careful to combine without breaking up the salmon too much.
Add the Easy Lemon Dijon Dressing and toss gently to coat the ingredients. Season with salt and freshly ground black pepper to taste. Chill the salad for about 30–60 minutes before serving so the flavors meld. Serve over butter lettuce, a spring mix, or enjoy on crackers for a lighter bite.
If you like this, try a Black Bean Rice Salad or explore more salad ideas.
Salmon Caper Orzo Salad
Ana Coronado
January 11, 2020
Pin Recipe
Ingredients
- 6 oz poached salmon
- 1 lb orzo pasta cooked to package directions
- 1/2 cup celery finely chopped
- 1/4 cup red onion finely chopped
- 3 tbsp fresh dill weed chopped
- 3 tbsp capers drained
- 1 Easy Lemon Dijon Dressing
Instructions
-
Cook the orzo according to package directions. Drain and cool.
-
Poach and cool the salmon, then flake into large chunks.
-
Chop celery, red onion and dill; add to the cooled orzo.
-
Stir in drained capers and the flaked salmon.
-
Add the Easy Lemon Dijon Dressing and toss gently. Season with salt and pepper to taste and chill before serving.
-
Chill about 30 minutes for best flavor.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com