GREEK ORZO SALAD WITH MUSTARD-DILL VINAIGRETTE
Steps:
- Bring 8 cups of cold, salted water to a boil in a medium saucepan. Add the orzo and cook until al dente, 7 to 8 minutes. Drain well.
- While the orzo cooks, whisk together the mustard, vinegar and some salt and pepper in a medium bowl until smooth. Slowly whisk in the olive oil until emulsified. Set aside.
- Combine the orzo, green onions, tomatoes and cucumbers in a large bowl; season with salt and pepper and toss to combine. Scatter the feta and dill over the top, drizzle with the vinaigrette, and toss again. Serve immediately, or chill for up to 8 hours.
ROASTED SALMON AND OLIVE-MUSTARD BUTTER AND ORZO
Categories Food Processor Fish Mustard Olive Pasta Roast Quick & Easy Salmon Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Mix first 5 ingredients in processor until well blended but still slightly chunky, occasionally scraping down sides of bowl. Season butter mixture to taste with salt and pepper. Transfer to small bowl. (Olive-mustard butter can be prepared 2 days ahead. Cover and refrigerate. Soften slightly at room temperature before using.)
- Preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Arrange salmon fillets on prepared sheet; sprinkle with salt and pepper. Roast salmon just until opaque in center, about 14 minutes.
- Meanwhile, cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain; return orzo to same pot. Add half of olive-mustard butter and toss to coat. Divide orzo among 8 plates. Top each serving with 1 salmon fillet. Place small dollop of olive-mustard butter atop each salmon fillet. Garnish with whole olives and parsley sprigs, if desired, and serve.
PARMESAN GARLIC ORZO
This is something my son even enjoys making.
Provided by Colleen Volcjak
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
- Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.
Nutrition Facts : Calories 327 calories, Carbohydrate 39.7 g, Cholesterol 35.5 mg, Fat 14.3 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 8.5 g, Sodium 454 mg, Sugar 1.1 g
BAKED SALMON WITH LEMONY ORZO AND BASIL-BACON PEAS
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil or parchment paper.
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain.
- Mix garlic powder, 4 leaves basil, and 1/2 teaspoon salt together in a small bowl.
- Place salmon skin side-down on the prepared pan. Brush with 1 tablespoon butter; sprinkle garlic-basil mixture on top.
- Bake in the preheated oven until salmon flakes easily with a fork, about 8 minutes. Remove and let rest.
- Place bacon in a skillet over medium-low heat and cook, stirring often, until crispy, about 4 minutes. Add 1/2 teaspoon salt and peas. Season with pepper. Cook and stir until peas are heated through, 3 to 4 minutes.
- Whisk remaining 3 tablespoons butter, juice from 1 lemon, and remaining 1 teaspoon salt together in a bowl. Pour over the cooked orzo and toss to coat. Season with pepper.
- Divide orzo among 4 plates; top with salmon and place peas on the side. Garnish with the remaining basil. Drizzle remaining lemon juice on top.
Nutrition Facts : Calories 702 calories, Carbohydrate 59.7 g, Cholesterol 153.4 mg, Fat 30.1 g, Fiber 8.4 g, Protein 51.1 g, SaturatedFat 11.1 g, Sodium 1278.2 mg, Sugar 2.4 g
SALMON WITH ORZO, ORANGES AND OLIVES
This is a quickie, weekday dinner for two people. Salmon is one of my favorite fishes and I love the different take on it in this one.
Provided by Hey Jude
Categories Broil/Grill
Time 28m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Heat broiler to high; place rack 6 inches from heat.
- Season salmon with 1/2 teaspoon of salt and pepper to taste; place salmon on a foil-lined broiler pan; broil until almost done, about 8 minutes and then set aside.
- Mix olives, basil, oil, honey, juice and remaining 1/2 teaspoon salt and pepper to taste in a large bowl; add cooked orzo and toss to coat; transfer to a platter, then break salmon into large chunks and place over orzo with orange segments.
- Sprinkle with sesame seeds, if desired and serve.
Nutrition Facts : Calories 471.3, Fat 16.8, SaturatedFat 2.5, Cholesterol 87.5, Sodium 989.5, Carbohydrate 39, Fiber 3.3, Sugar 5.3, Protein 39.7
SALMON WITH CHIVE MUSTARD BUTTER
I have not tried this recipe. I got this recipe from The Everything Low Carb Cookbook. Sea bass or snapper can be substituted for the salmon.
Provided by internetnut
Categories Lunch/Snacks
Time 27m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium size bowl, combine the mustard, orange zest, 1 1/2 tablespoons lemon juice, salt, pepper, butter, and 3 tablespoons of chives; mix well to blend.
- Preheat oven to 425.
- In a lightly buttered baking dish, place the fillets skin side down. Brush each fillet with the remaining lemon juice and season with salt and pepper. Spread about 2-2 1/2 tablespoons of butter mixture over each fillet to coat evenly.
- Bake for about 12 minutes or until done. To check for doneness, insert a thin-bladed knife into the thickest part of the fillet. The flesh should flake and separate easily and there should be no trace of translucence. The fish should be opaque and flaky. Transfer the fish to a warm platter and brush any remaining mustard chive butter over the fish while it is hot. Sprinkle with the remaining chives to garnish. Cut each fillet in half to serve.
- Cooking Times For Fish: As a rule of thumb, you can expect fish to take about 12 minutes per inch to cook through in a preheated 425 oven.
Nutrition Facts : Calories 403.2, Fat 23.2, SaturatedFat 11, Cholesterol 158.9, Sodium 445.3, Carbohydrate 1.1, Fiber 0.2, Sugar 0.3, Protein 45.6
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ROASTED SALMON WITH OLIVE-MUSTARD BUTTER AND ORZO …
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- Mix first 5 ingredients in processor until well blended but still slightly chunky, occasionally scraping down sides of bowl. Season butter mixture to taste with salt and pepper. Transfer to small bowl. DO AHEAD Olive-mustard butter can be prepared 2 days ahead. Cover and refrigerate. Soften slightly at room temperature before using.
- Preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Arrange salmon fillets on prepared sheet; sprinkle with salt and pepper. Roast salmon just until opaque in center, about 14 minutes.
- Meanwhile, cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain; return orzo to same pot. Add half of olive-mustard butter and toss to coat.
- Divide orzo among 8 plates. Top each serving with 1 salmon fillet. Place small dollop of olive-mustard butter atop each salmon fillet. Garnish with whole olives and parsley sprigs, if desired, and serve.
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