Tuscan Salmon With Rosemary Orzo Food

TUSCAN SALMON WITH ROSEMARY ORZO

Steps:

• 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 tablespoon 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.

ROSEMARY ROASTED SALMON

Steps:

• Place half of rosemary sprigs in a single layer in the center of a baking pan.
• Place sliced red onion ontop of the rosemary.
• Place salmon filet on top of the onion with skin side down.
• Sprinkle salmon with salt and pepper.
• Cover salmon with remainder of rosemary sprigs.
• Place lemon slices over rosemary.
• Drizzle olive oil over filet.
• Sprinkle with salt.
• In a preheated 500 degree oven, roast salmon for about 20 minutes or until cooked through.
• Serve salmon with onion and lemon.

ROSEMARY LEMON ORZO PILAF

Steps:

• In a 1-quart heavy saucepan sauté orzo in butter over moderately high heat, stirring, until browned lightly and stir in remaining ingredients. Bring liquid to a boil and cover. Reduce heat to low and cook 15 minutes, or until liquid is absorbed. Remove pan from heat and let stand, covered, 5 minutes.

TUSCAN SALMON

Steps:

• Combine salt, mustard, thyme and pepper; mix well.
• Rub salmon fillets with honey and sprinkle with half the seasoning mixture.
• Heat 2 teaspoons of olive oil in a nonstick skillet; brown both sides of salmon fillets.
• Toss spinach and garlic with remaining 1 teaspoon oil in a 13x9x2-inch baking dish.
• Place salmon on spinach, cover loosely with aluminum foil and bake at 300°F for 10 minutes.
• Sauté grapes in skillet used to brown salmon.
• Add wine bring to a boil, season to taste with remaining seasoning mixture; reduce by half.
• Serve salmon on spinach; top with grape sauce.