Orzo and salmon salad

Orzo and salmon salad

Directions: 20 minutes
Cook time: 15 minutes
Servings: 8
Allergens: Fish, Mustard, Wheat and triticale,
BBQ Plan ahead



  • 30 ml (2 tbsp.) maple syrup
  • 30 ml (2 tbsp.) balsamic vinegar
  • 15 ml (1 tbsp.) old-style mustard
  • Salt and pepper


  • 45 ml (3 tbsp.) olive oil
  • 30 ml (2 tbsp.) old-style mustard
  • 30 ml (2 tbsp.) balsamic vinegar
  • 30 ml (2 tbsp.) maple syrup


  • 300 g orzo
  • 400 g fillet of wild Pacific salmon, skinless
  • 10 ml (2 tsp.) canola oil
  • Salt and pepper
  • 250 ml (1 cup) cherry tomatoes, halved
  • 60 ml (¼ cup) basil, minced


  1. In a shallow dish, combine the marinade ingredients. Add the salmon and coat well. Set aside.
  2. In a large saucepan, cook the pasta in salted boiling water until al dente, as per the instructions on the package. Drain and set aside.
  3. In a small bowl, mix the vinaigrette ingredients. Set aside.
  4. In a large nonstick frying pan, brown the salmon in the oil on medium heat for about 5 minutes. Salt and pepper to taste.
  5. Break the salmon into flakes using a fork.
  6. Combine the orzo, salmon, tomatoes, basil, and vinaigrette.


Don’t forget to put drinks in your children’s lunchboxes. They have very active days and need to stay hydrated.