This recipe started off as a dip/salsa. What became of it is this salad. As mentioned before, I love it when things can be thrown together on a whim and the final product is like the art you see in a museum and say to yourself, "They got paid for that? I could do that!" Well, this dish is exactly that however I didn't get paid. At least not yet. A dear friend of mine, who has given me the permission to post this recipe, shared her culinary wit with me so that I could serve at a recent party. The dip was a huge success, as it always is at every gathering it has been served. With a Tupperware of leftovers, my mind began to wonder at the possibility of really turning it into something.... throwing a little orzo here, a few peanuts there, and a can of wild caught, pink salmon there. (Yes, canned. If you like tuna this is no different.) Mix all this together and you have yourself a piece of art! And that, my little Picasso's, is all there is to it. Just like my friend dresses, it all comes together, somehow.
Ingredients
12 oz bag edamame, cooked
2 serrano peppers, seeded and chopped
1 green onion, chopped
1/4 c. chopped red onion
2 garlic cloves, minced
2 T. chopped cilantro
1 t grated lemon rind
4 T. fresh lemon juice
2 T. olive oil
1 T. sherry or red wine vinegar
1 t salt
1/2 c. chopped red bell pepper
2 cups orzo pasta, cooked according to package directions
1/2 can of wild caught, pink salmon (available at Whole Foods)
1/2 cup roasted peanuts
2 tbs fresh lemon juice
Sea Salt and fresh ground pepper
Olive oil for drizzling
Place all ingredients (through red bell pepper) in a Cuisenart and pulse until well chopped. (This will make enough for dip and for the salad.) Add 1 cup of edamame mix to cooked orzo along with remaining ingredients. Drizzle with olive oil and serve. (Can be made ahead and refrigerated, just add peanuts before serving.)
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