Best 5 Salmon With Orzo Oranges And Olives Recipes

MEDITERRANEAN SALMON ORZO SALAD

Steps:

• Preheat oven to 375° F. line a baking sheet with foil and spray the foil with cooking spray. Place the salmon on the baking sheet and sprinkle with the dill, oregano, garlic powder, salt and pepper. Bake for 8-10 minutes depending on the thickness or until the internal temperature is 120° - 125° F. Let the salmon cool for several minutes, remove it from the skin and flake it into pieces with a fork.
• In a large bowl combine the cooked and cooled orzo, salmon, chickpeas, cucumber, red onion, roasted red peppers, olives, feta, sun dried tomatoes, parsley and dill.
• In a small bowl or jar combine the ingredients for the vinaigrette. Whisk or shake until combined and then pour onto the salad. Toss everything together until it's coated in the vinaigrette. Taste for season. Serve immediately or cover and refrigerate until ready to serve.

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.

BAKED SALMON WITH CREAMY ORZO

Steps:

• Preheat oven to 450 degrees. Combine bacon, onion, and 1/4 cup celery in a large straight-sided skillet over medium-high; cook, stirring, until bacon is beginning to brown, about 5 minutes. Add orzo; cook, stirring, 1 minute. Stir in lemon juice and broth; season with salt and pepper. Bring to a simmer and cook, stirring, until orzo is tender and liquid has nearly evaporated, 8 minutes.
• Stir together coriander, zest, 1 teaspoon salt, and 1/4 teaspoon pepper. Season fish with spice mixture and nestle into orzo in skillet; cover and transfer to oven. Bake until fish is just cooked through, 5 to 6 minutes; transfer fish to a plate. Let orzo cool 5 minutes, then stir in radicchio with remaining 1/2 cup celery just until wilted. Return fish to skillet and serve, with lemon wedges.

GRILLED SALMON WITH ORZO, FETA, AND RED WINE VINAIGRETTE

Steps:

• 1. Prepare an outdoor grill for medium- high cooking over direct heat.
• 2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.
• 3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
• 4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.
• 5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o'clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.
• 6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.

ROASTED SALMON AND OLIVE-MUSTARD BUTTER AND ORZO

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.