Tuscan Salmon with Rosemary Orzo
"Fresh herbs abound here - as does niacin, an energizing B vitamin: One serving of salmon dishes up nearly 70 percent of our daily niacin needs."
(Recipe found in Self Magazine April 2011)
serves 4
6 oz orzo
2 tsp olive oil
1 1/2 cups chopped onion, divided
1 TBS chopped fresh rosemary
4 salmon fillets (5 oz each), skin on
1/4 cup plus 1 TBS chopped fresh basil
1/4 tsp salt
1/8 tsp black pepper
2 cloves garlic, chopped
1 pint grape tomatoes, halved
1/4 cup pitted kalamata olives, sliced
2 TBS chopped fresh parsley
Cook orzo as directed on package until al dente. Heat oil in a large nonstick skillet over medium heat. Cook 1/2 cup onion and rosemary until onion softens, 9 minutes. Combine with orzo in a bowl. Season salmon with 1 TBS basil, salt and pepper. Heat same skillet over medium-high heat. Cook salmon until golden, 5 minutes per side, flesh side down first; set aside. Add garlic and remaining 1 cup onion to skillet; cook until soft, 2 minutes. Add tomatoes and olives; cook until tomatoes break up, 3 minutes. Remove skillet from heat; stir in parsley and remaining 1/4 cup basil. Season with salt and pepper. Serve fish over orzo; top with tomato mixture.
When Karl and I went to Savor Minnesota, we picked up this awesome sauce made in Minnesota. The woman who makes it said it's fabulous over salmon. So I topped over our meal and it really was heavenly.
I also topped with some leftover feta cheese we had in our fridge. Yum! And white beans for more protein and fiber!
Karl's reaction - Whoa! This looks fancy. Mmmmm, that sauce is good. This is real good, babe. Real good.
"Fresh herbs abound here - as does niacin, an energizing B vitamin: One serving of salmon dishes up nearly 70 percent of our daily niacin needs."
(Recipe found in Self Magazine April 2011)
serves 4
2 tsp olive oil
1 1/2 cups chopped onion, divided
1 TBS chopped fresh rosemary
4 salmon fillets (5 oz each), skin on
1/4 cup plus 1 TBS chopped fresh basil
1/4 tsp salt
1/8 tsp black pepper
2 cloves garlic, chopped
1 pint grape tomatoes, halved
1/4 cup pitted kalamata olives, sliced
2 TBS chopped fresh parsley
Cook orzo as directed on package until al dente. Heat oil in a large nonstick skillet over medium heat. Cook 1/2 cup onion and rosemary until onion softens, 9 minutes. Combine with orzo in a bowl. Season salmon with 1 TBS basil, salt and pepper. Heat same skillet over medium-high heat. Cook salmon until golden, 5 minutes per side, flesh side down first; set aside. Add garlic and remaining 1 cup onion to skillet; cook until soft, 2 minutes. Add tomatoes and olives; cook until tomatoes break up, 3 minutes. Remove skillet from heat; stir in parsley and remaining 1/4 cup basil. Season with salt and pepper. Serve fish over orzo; top with tomato mixture.
When Karl and I went to Savor Minnesota, we picked up this awesome sauce made in Minnesota. The woman who makes it said it's fabulous over salmon. So I topped over our meal and it really was heavenly.
I also topped with some leftover feta cheese we had in our fridge. Yum! And white beans for more protein and fiber!
Karl's reaction - Whoa! This looks fancy. Mmmmm, that sauce is good. This is real good, babe. Real good.
