I know I haven’t been very good about regularly blogging. Things are busy these days. What happened to summer? I miss the long, lazy weekends and (sometimes weekdays). Anywho, this recipe is light and delicious and inspired by a cooking class I attended this past weekend. More on that later…
salmon with orzo salad
makes 4 servings
For the salmon:
4 – 6 oz salmon fillets
salt and pepper
canola or vegetable oil
For the roasted tomatoes:
1 pint of grape tomatoes
½ tsp of salt and pepper (each)
olive oil to coat tomatoes
For the orzo salad:
8 cups of chicken broth + water if necessary (not the low-sodium)
1 lb (or Barilla box) of orzo pasta (looks like rice, but it’s pasta)
¼ cup olive oil
2 cloves of garlic, finely minced
¼ tsp of crushed red pepper flakes
¼ cup of orange juice
Half a red onion thinly sliced
1-2 packed cups of fresh baby spinach
salt and pepper to taste
1. Preheat the oven to 450F.
2. Place the tomatoes on a baking sheet covered with foil. Drizzle olive oil and salt and pepper and toss to make sure the tomatoes are evenly coated.
3. Roast in the oven until they start bursting, takes about 15 minutes. Set aside to cool.
4. In a stockpot, add chicken broth to boil and add the orzo with the heat on medium. Cook until tender but still firm. Add water if the orzo soaks up the chicken broth too quickly. Stir the pasta occasionally.
5. Drain the orzo and lay out on a baking sheet to cool. Set aside.
6. Place the olive oil in a small bowl with a few pinches of salt, crushed red pepper, garlic and mix.
7. In a large mixing or serving bowl, add the pasta, spinach, onions, tomatoes. Add the orange juice first and then the olive oil mixture and toss. Add salt and pepper as needed.
8. Season the salmon fillets with a pinch of salt and pepper on each and rub ¼ tsp of oil as well. Heat your pan to medium high and once it’s hot, drizzle oil until it starts shimmering. Pan fry the salmon fillets. Needs to cook 10 minutes total for every 1-inch of thickness. So if your fillets are 1 inch thick, cook for 5 minutes on each side on medium low heat until nicely browned. Serve with the orzo salad and enjoy!