1 container Organic Baby Arugula
4 T. extra virgin olive oil
2 T. fresh lemon juice
2 t. Madras curry powder
Coarse salt and ground pepper
1 1/4 pounds zucchini, thinly sliced
1/2 red onion, thinly sliced
1 pound boneless, poached salmon filets
1 C. Orzo Pasta, cooked according to directions on package and cooled
1/2 C. Plain low fat Greek yogurt
1/4 cup chopped fresh dill
2 T. red wine vinegar
In a large bowl, whisk together 2 tablespoons olive oil, lemon juice and curry powder; season with salt and pepper. Add zucchini and red onion; toss to coat, and let marinate while poaching salmon.
In a medium stock pot bring 2 quarts water to a boil, add salmon and lemon halves and reduce to a simmer. Cook salmon for 8 minutes or till cooked to desired doneness. Once salmon is cooked, remove from water and drain on paper towels and let rest.
In a small bowl whisk together remaining olive oil, dill and yogurt, add salt and pepper to taste and set aside.
To assemble salads, break salmon into zucchini mixture and toss to coat. Lightly dress Fresh Express Organic Baby Arugula and orzo pasta in a small amount of yogurt dressing and separate onto four plates. Top the arugula with the salmon and zucchini salad. Drizzle the salad with 2 teaspoons of the yogurt dressing and serve.