- 8 oz. orzo pasta (or other small pasta)
- 1 T. cooking fat - I used bacon fat
- 1 (6 oz.) boneless, skinless salmon fillet
- ½ tsp. seasoning salt
- 2 T. lemon juice
- 2 T. mayonnaise
- 1 tsp. Italian seasoning
- 3 oz. crumbled feta cheese
- 3 oz. kalamata olives, pitted and sliced in half
- 1 large tomato, chopped
- 2 T. chopped garlic scape or green onions
- 2 T. chopped flat leaf parsley
Prepare the pasta according to the package directions. When al dente, rinse, drain, and place in a large serving bowl.
While the pasta is cooking, heat the cooking fat of your choice until sizzling. Add the salmon and sauté lightly on both sides until cooked to your tastes. Season with the seasoning salt before and after turning the fillet. Tear the cooked fish into bite-sized pieces and add to the pasta in the serving bowl.
Combine the lemon juice, mayonnaise, Italian seasoning, and feta cheese in a small bowl. Mix to combine. Taste and adjust seasoning before adding the dressing to the serving bowl.
Add the remaining ingredients (olives through flat leaf parsley) to the serving bowl and toss well to mix. Chill until ready to serve.
- Yields: 4-6 servings
- Preparation Time: 20 minutes
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