| | Directions | | Spray grill with non-stick cooking spray. Grill salmon over medium coals about 10 minutes per inch of thickness, or until opaque. Remove from grill, cool, and flake into bite-sized pieces. Cook orzo pasta, drain, and cool. Combine, orzo, asparagus, salmon, green onions, and cranberries in a large bowl. Whisk together olive oil, vinegar, mustard, salt, and pepper until well blended. Pour over salmon mixture; toss until coated. Chill at least 1 hour before serving. |
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| Ingredients | | - |  | 1 salmon fillet (8 ounce ) |
| - | | 1 cup uncooked orzo pasta |
| - | | 8 ounces asparagus spears, cut inch 2 inch lengths, cooked (1-1/2 cups) |
| - | | 1/2 cup dried cranberries |
| - | | 1/4 cup sliced green onions |
| - | | 3 tablespoons extra-virgin olive oil |
| - | | 1 tablespoon white wine vinegar |
| - | | 1 1/2 teaspoons Dijon mustard |
| - | | 1/2 teaspoon Salt |
| - | | 1/8 teaspoon pepper |
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