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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Salmon with orzo Recipe

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This recipe for Salmon with orzo is from 2017 UMC in Wayne Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 oz orzo
2 tbsp olive oil, divided
1 1/2 cup chopped onion, divided
1 tbsp fresh rosemary
1 carrot, grated
1 small zucchini, grated

1 1/2 lb. salmon fillets, cut into 4 pieces
1/4 cup fresh basil, chopped
1/4 tsp salt
pepper, to taste
2 cloves garlic, minced.
1 pint grape tomatoes, halved
1/4 cup pitted kalamata lives, sliced
2 tbsp fresh parsley, chopped

Directions:
Directions:
Cook orzo as directed, until al dente.
Heat 1 tbsp oil in large non stick skillet, over medium heat. Cook 1/2 cup onion, carrot, zucchini, and rosemary, until vegetables soften, about 8 minutes. Combine mixture and orzo in a large bowl.

Season Salmon with 1 tbsp basil salt and pepper. Using same skillet, cook salmon until golden, about 5 minutes per side, flesh side down first. Set salmon aside.

Heat 1 tbsp oil in same skillet. Saute garlic and 1 cup onion until soft, about 2 minutes. Add tomatoes and olives, cook another 3 minutes. Stir in parsley and remaining basil. Add salt and pepper to taste.

Serve Fish over orzo. Top with tomato mixture.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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