Best 2 Salmon Tomatoes Corn And Orzo Recipes

Indulge in the vibrant flavors of summer with this delectable Salmon with Tomatoes, Corn, and Orzo dish. This recipe combines perfectly cooked salmon with a medley of fresh vegetables, tender orzo pasta, and a tantalizing creamy sauce. The juicy salmon, sweet corn, and tangy tomatoes create a harmonious blend of flavors, while the creamy sauce adds a touch of richness and indulgence. Accompanied by step-by-step instructions and captivating food photography, this recipe will guide you through the process of creating this delightful dish, perfect for a delightful lunch or dinner. Explore variations such as using different types of fish, vegetables, and herbs to customize your culinary masterpiece. Whether you're a seasoned chef or just starting your cooking journey, this recipe will inspire you to create a memorable dining experience.

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SALMON WITH CORN AND TOMATO SALAD

Salmon with Corn and Tomato Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound small, ripe mixed yellow and red tomatoes, halved or quartered
1 cup cooked fresh corn kernels, from 2 ears
1 tablespoon white wine vinegar
2 teaspoons finely chopped fresh oregano
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 center-cut skin-on wild salmon fillets (about 6 ounces each)

Steps:

Toss the tomatoes with the corn, vinegar, oregano and 3 tablespoons of the oil in a large bowl.
Season with salt and pepper to taste, toss again and set aside. Season the salmon with salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet set over medium-high heat. Add the salmon, skin-side up, and cook until golden brown, about 4 minutes. Flip and continue to cook until just cooked through but still rosy in the center, about 3 minutes more. Serve with the corn salad.

ONE-POT ORZO WITH TOMATOES, CORN AND ZUCCHINI

One-Pot Orzo With Tomatoes, Corn and Zucchini image

This recipe is inspired by the tail end of summer, when fresh produce and herbs abound but the heat waves are finally starting to relent. And while this dish makes a wonderful stage for the season's produce at its peak, it can also turn sad-looking February vegetables into a sauce that makes it feel like summer. The trick is to sauté the tomatoes slowly, until they've collapsed and become deeply sweet and fragrant. The orzo cooks right in the sauce, which cuts down on the dishes and allows the pasta to absorb the flavor as it cooks. If you prefer a larger pasta shape, stick to the traditional method of boiling pasta for best results, and save some pasta water to help loosen the sauce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Lidey Heuck

Categories pastas

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1 Vidalia or yellow onion, chopped
1 1/2 teaspoons kosher salt, plus more for seasoning
Black pepper, to taste
1 medium zucchini (about 8 ounces), halved lengthwise, seeded and 1/2-inch diced
3 garlic cloves, minced
2 pints cherry tomatoes, halved
1/3 cup torn fresh basil leaves, plus more for serving
1/4 teaspoon red-pepper flakes, plus more to taste
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1 1/4 cups orzo
Kernels from one ear of corn (about 1/2 cup)
1 cup torn or medium-diced fresh mozzarella (about 5 ounces)
1/4 cup grated Parmesan

Steps:

Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. And the onions, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.
Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste. Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes. Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.
Add 2 1/2 cups water and bring to a simmer over medium heat. Add the orzo, corn, and 1/2 teaspoon salt, mix well, and turn the heat to low. Cover and simmer for 10 to 12 minutes, stirring and scraping the bottom of the pan 3 or 4 times, until the pasta is cooked. The pasta should look "saucy" as it cooks; if at any point it looks dry, add another 1/4 cup water.
Off the heat, add the mozzarella and Parmesan and stir gently until just combined. Top with fresh basil and more red-pepper flakes if desired, and serve hot.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling later on.
Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. If possible, try to use organic or locally-sourced ingredients.
Don't overcook the salmon: Salmon is a delicate fish, so it's important not to overcook it. Cook it just until it is opaque and flaky, about 5-7 minutes per side.
Roast the corn and tomatoes: Roasting the corn and tomatoes brings out their natural sweetness and flavor. You can roast them on a sheet pan in the oven, or you can grill them.
Use a good quality orzo: Orzo is a small, pasta-like grain that is perfect for this dish. Make sure to use a good quality orzo that will hold its shape when cooked.
Season the dish well: Don't be afraid to season the dish with salt and pepper. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika.

Conclusion:

This salmon, tomatoes, corn, and orzo dish is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It's packed with flavor and nutrition, and it's sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!