Cookwith - Riverbank Citrus-Poached Salmon with Chilled Orzo Herb Salad

Ingredients

• 4 (6 oz) salmon fillets, skinless
• 2 cups orange juice (fresh if possible)
• 1 cup water
• Zest of 1 lemon
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh dill, divided
• 1/4 cup fresh parsley, divided
• 2 cups cooked orzo, cooled
• 1 cup cherry tomatoes, halved
• 1 cup English cucumber, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup extra-virgin olive oil
• 2 tbsp white wine vinegar
• 1 tbsp capers, rinsed
• Salt and black pepper, to taste
• 1/2 tsp crushed red pepper flakes (optional)
• Lemon wedges, for serving