Thursday, November 5, 2009

Recipe of the Week: Greek Salmon with Orzo

Greek Salmon with Orzo

I developed this recipe when experimenting with orzo for the first time. Orzo is rice-shaped pasta associated with Greece, so I went with a Greek flavor profile. It makes about 10 cups, so if you're cooking for 1 or 2, you may wish to halve the recipe.


Ingredients:

1 (1-pound) package orzo
1 pound salmon fillets
Water (about 4 cups)
½ cup bottled minced garlic
1 tablespoon parsley flakes
1 tablespoon basil flakes
2 teaspoons oregano flakes
1 teaspoon rosemary
2 large tomatoes, diced
1 (6-ounce) package crumbled feta cheese
1 (6-ounce) can black olives, halved or sliced
1 cup fresh basil, thinly sliced
1/4 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons water

Directions:

Prepare orzo, following manufacturer’s instructions. Drain and set aside.

Meanwhile, place salmon in large skillet. Add enough water to just cover. Add garlic, parsley, basil flakes, oregano, and rosemary to water, and gently stir to combine. Bring to a boil over medium-high heat and simmer until salmon is cooked through. Drain and set aside. Using a slotted spoon, drain out garlic and other seasonings and reserve with salmon.

In a small measuring cup, combine vinegar, olive oil, and water. Mix with a fork or whisk to emulsify. To prepare, combine orzo, salmon and seasonings, tomatoes, feta cheese, olives, fresh basil, and vinegar mixture in large bowl, breaking up salmon into bite-sized chunks and mixing well to combine.

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