Recipe: Greek Salmon with Orzo

I've tweaked this recipe a little since I posted it back in 2009. I amped up the dressing with lemon juice, ground cayenne, and peppercorn mix to give it a bit more zip. Opa!

Greek Salmon with Orzo

 I developed this recipe when experimenting with orzo for the first time. Orzo is a rice-shaped pasta associated with Greece, so I used seasonings and ingredients reminiscent of a Greek flavor profile. It was an immediate hit with my family, and continues to be a family favorite. The recipe 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 (or 6 cloves garlic, minced)
2 tablespoons basil flakes
1 tablespoon parsley flakes
2 teaspoons oregano flakes
1 teaspoon rosemary
2 large tomatoes, diced (or 1 (14-ounce) can diced tomatoes, undrained)
6 ounces crumbled feta cheese
1 (6-ounce) can black olives, halved or sliced
1/4 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon water
2 dashes ground cayenne
1/8 teaspoon fresh-ground peppercorn mix

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, lemon juice, water, cayenne, and peppercorn mix. Mix with a fork or whisk to combine.

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.

Recipe: Salmon in Pineapple Curry

I get a kick out of finding intriguing recipes, then changing them up to make them either healthier, quicker and easier to prepare, or both. In this particular recipe, I changed up a recipe for Pineapple Curry Tofu, which I found in a "Las Vegas Chefs Healthy Recipe Book," and made it quicker and easier to prepare.

I've also changed up the seasonings a little, as the original recipe called for tofu, which I replaced it with salmon. Because salmon has a more assertive flavor, I amped up the other flavors in the dish, too.

When I made this recipe last week, I served it on egg noodles, and its overall appearance worked well. If you prefer to serve it on brown rice, spaghetti, or just by itself on the plate, I suggest switching out the crushed pineapple for chunk or sliced pineapple (choose a sugar-free pineapple so you can use the juice). Or, omit the canned pineapple altogether, and replace it with pineapple juice.

Salmon in Pineapple Curry

Ingredients:

8 ounces egg noodles (optional)
1 (20-ounce) can crushed pineapple, undrained
1 (14-ounce) can diced tomatoes, undrained
1 (14-ounce) can light coconut milk
1 onion, quartered and thinly sliced
1 green bell pepper, diced
1 tablespoon bottled minced garlic
1 tablespoon curry powder
2 teaspoons Sriracha (or other hot sauce)
1 pound salmon
2 tablespoons lime juice
1/4 cup cilantro, minced

Directions:

If using, prepare egg noodles according to manufacturer's directions. Drain and keep warm.

Meanwhile, combine pineapple, tomatoes, coconut milk, onion, bell pepper, garlic, curry, and Sriracha in large skillet. Add salmon. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium and cook until salmon is cooked through.

If desired, break up salmon. Add lime juice and cilantro and stir well to combine. Or, leave salmon intact. Drizzle with lime juice and sprinkle with cilantro as a garnish.