Salmon Orzo Salad And Cheesy Herb Muffins Recipes

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.

ORZO SALMON SALAD

Steps:

• In a sealable container, add the oil, lime juice, zest and seasonings. Shake well and set aside.
• Preheat the oven to 350 degrees.
• On a non stick baking sheet, place the salmon portions.
• Baste the fish with some of the dressing.
• Place in heated oven and bake approximately 15-20 minutes.
• or until fish flakes.
• Meanwhile, put all the remaining ingredients (except the spinach) in a large bowl.
• Add the rest of the dressing and mix well.
• When fish is done, add the spinach to the salad and toss.
• Divide the salad among 4 plates and place a salmon portion on top of each serving.

SALMON WITH HERB AND CITRUS ORZO

Steps:

• Heat 1/4 C olive oil over medium high heat. Add red onion and mushrooms; saute 4 minutes. Transfer onion and mushrooms to a small bowl; set aside.
• Add orzo and chicken broth to skillet; bring to boil. Reduce heat to medium-low.
• Cook, covered, until orzo is tender and broth is absorbed, stirring occasionally, about 12-15 minutes.
• Add red onions, mushrooms, dill, lemon zest, and almonds. Season with salt and pepper.
• While the orzo is cooking, heat 3 tbsp olive oil in a large skillet. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side. Remove and keep warm.
• To Serve: Spoon orzo onto plates; top with salmon. Garnish with a dill sprig and a lemon wedge.

SALMON AND KALE ORZO SALAD

Steps:

• Bring a large pot of salted water to a boil over high heat. Add orzo and cook until tender, 8 to 10 minutes. Drain and transfer onto a large baking sheet. Drizzle orzo with 3 tablespoons olive oil, toss, spread out, and set aside to cool, about 30 minutes.
• Once the orzo is cool, transfer to a large serving bowl. Set aside.
• Bring a large pot of salted water to a boil over high heat. Blanch kale in the boiling water for about 30 seconds. Drain off water from kale and submerge in a bowl of ice water. Drain and blot dry.
• Add kale to orzo along with 1/4 cup olive oil, dried cherries, pine nuts, lemon juice, salt, and pepper. Toss gently to combine. Top with flaked salmon. Shave ricotta salata cheese on top and serve immediately.

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.

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.