This recipe for a salmon orzo salad layers flavor on top of flavor with bold ingredients like coho salmon, feta cheese, mint and basil. The key to balancing this dish — which is delicious warm, at room temperature or even cold the next day — is the al dente sautéed summer squash and orzo, both mild ingredients that absorb the intensity of the other components of the salad.
You’ll want to use a block of feta instead of pre-crumbed, if possible. Be sure to use a spatula when adding the contents of your squash saucepan into the salad mixing bowl — every last drop of oil should make it into the finished product. The same goes for the salmon pan drippings.
The WAC recipe team featured this Coho Orzo Salad in a live event! Watch the recording of the cooking demo to see how it's made.
About Chef Alexandra: Alexandra Albrecht has been working as a personal chef in New York City and Long Island for over 10 years. Whether she’s cooking for clients, teaching cooking classes or preparing dinner for her family of three, she centers her ethics of sourcing the finest seasonal ingredients to ensure delicious, balanced and nutrient-dense meals. She is also a professional dancer and therefore has a deep personal understanding of how proper nutrition fuels a healthy, active lifestyle.
