Best 7 Salmon Orzo Salad And Cheesy Herb Muffins Recipes

CRISPY PAN SEARED SALMON

Steps:

• Pat salmon dry on both sides and sprinkle with kosher salt and black pepper.
• Make seasoning mix & season salmon. In small bowl, mix together the dry oregano, garlic powder and paprika. Season the flesh side of the fish with this spice mixture.
• Sear the Salmon. In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Reduce the heat to medium-low and add one salmon fillet, skin-side down, and press the top with the back of a fish spatula for about 10 seconds (this prevents the skin from curling up.) Add the remaining salmon fillets, one at a time, pressing each with the spatula for 10 seconds. Cook for about 4 minutes. If skin resists lifting (or if it's sticking to the pan), allow the fish to cook for a little bit longer until you are able to lift up easily (no more than 6 minutes in total). Using the spatula and a fork to assist in flipping, flip the fish to the flesh side to cook for about 15 seconds or so. ( Salmon is ready when it registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.)
• Remove salmon from heat and immediately add lemon juice and lemon zest.
• Make arugula salad. In a bowl, add the baby arugula. Season with salt and add juice of ½ lemon and extra virgin olive oil. Toss to combine.
• Serve salmon with arugula salad (or any of the sides or salads suggested in the post). Enjoy!

HERBS AND CHEESE MUFFINS

Steps:

• Preheat the oven to 400F.
• In a large bowl, combine the flour, baking powder, baking soda, salt, pepper, chili powder (if using), and sugar. Whisk thoroughly.
• Add the grated cheese and chopped parsley to the flour mixture and mix until all incorporated.
• Add the egg, vegetable oil, applesauce, and buttermilk (or kefir) and mix with a spatula just until no flour is visible. Do not overmix.
• Line medium sized muffin pan with muffin liners AND SPRAY WITH COOKING OIL (this is important!)Alternatively: You don't have to line with paper liners, you can just spray the muffin tin with cooking oil directly.
• Evenly divide the batter between 16 cups.
• Bake for 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
• If you are not using muffin liners, then run a butter knife around the muffins while they are still hot to loosen them from the pan.

MEDITERRANEAN ORZO SALAD

Steps:

• Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
• In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
• Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
• Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
• Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.

CHEESY ORZO

Steps:

• Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.

SALMON ORZO SALAD AND CHEESY HERB MUFFINS

Steps:

• SALMON ORZO SALAD:.
• Bring a large pot of water to a boil. In large bowl, combine salad dressing, yogurt, mayonnaise, milk, and Parmesan cheese and mix well.
• Flake salmon and add to dressing mixture along with tomatoes, bell peppers, and cheese and stir gently. Top with peas; do not stir.
• Cook pasta according to package directions until al dente. Drain and add to salad in bowl; stir gently to combine. Cover and chill for 2-3 hours to blend flavors before serving.
• CHEESY HERBED MUFFINS:.
• Preheat oven to 400°F Grease 12 muffin cups with unsalted butter and set aside. Combine onion, parsley, dill seed, thyme, and garlic in small bowls; set aside.
• In large bowl, combine flour, whole wheat flour, sugar, baking powder, baking soda, salt, and dill weed and mix until blended; there will be a few lumps. Fill prepared muffin cups 3/4 full. Sprinkle each muffin with the onion mixture and lightly press into batter.
• Bake muffins at 400°F for 17-22 minutes or until muffins are firm and light golden brown. Cool 1 minute in pan, then remove from pans and cool for 30 minutes on wire racks; serve warm. 12 muffins.
• To reheat in the microwave, place muffins on a microwave-safe plate and cover with microwave-safe paper towel. Microwave on HIGH for 10-15 seconds per muffins; let stand 1 minute, then serve.

HERBY ORZO & LEMON SALAD

Steps:

• Heat the olive oil and butter in a non-stick frying pan over a medium heat, and fry the onion for 10-15 mins, or until golden and caramelised. Add the garlic and sugar and cook for a further 3 mins. Season to taste.
• Cook the orzo following pack instructions. Drain, then toss with a little of the extra virgin olive oil and leave to cool completely. Whisk the remaining oil with the lemon juice and set aside.
• Toss the orzo with the sticky onion and garlic, the lemony dressing, herbs and capers, along with half the toasted almonds. Season. Spoon onto a sharing plate and top with the rest of the almonds. Will keep in the fridge for up to three days.

GRILLED SALMON & ORZO SALAD

Steps:

• Place large pot of water on a burner and bring to a boil for the orzo.
• In a strainer placed over a bowl, toss cucumber, tomatoes, and 1/2 teaspoon of the salt and let drain for 20 minutes.
• Preheat grill.
• Cook orzo until JUST done, about 12 minutes. Drain. Rinse with cold water and drain well. Toss orzo with the 1/3 cup oil, lemon juice, 1/3 cup dill, 1/4 teaspoon of salt, and 1/8 teaspoon pepper.
• Coat salmon with 1 tablespoon oil, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Grill salmon, skin-side up, for 4 minutes. Turn and sprinkle with the 1 tablespoon dill and lemon zest.
• Cook salmon until golden and just barely done (the fish should still be translucent in the center), about 3 minutes longer.
• Serve salmon on top of the salad.