Salmon Scallopini With Almond Orzo Recipes

SALMON SCALLOPINI WITH ALMOND ORZO

Steps:

• Cook 1/2 cup orzo according to package directions.
• Drain reserving 1/2 cup liquid.
• Melt 1 teaspoon butter in nonstick skillet over medium heat.
• Brown 2 tablespoons almonds.
• Set aside.
• Season Salmon with salt and pepper to taste.
• Saute on both sides until done.
• Divide orzo and salmon between two plates.
• Add reserved liquid to skillet with 2 tablespoons lemon juice and 1 tablespoon capers.
• Bring to a boil.
• Stir in 3 teaspoons butter and almonds.
• Spoon over plates.

SALMON SCALOPPINE

Steps:

• In a small bowl soak the dried mushrooms in the Madeira for at least one hour until softened. Lift out the mushrooms; strain the soaking liquid through a fine sieve lined with a double layer of cheesecloth into a bowl and set aside. Rinse the mushrooms in water several times, lifting them out of the water each time to remove any sand. Slice and set aside.
• Holding a sharp knife at a 45-degree angle slice the salmon across the grain into 1/4-inch thick slices. Chill the slices on a platter, covered.
• In a large skillet cook the onion in 6 tablespoons of the butter, covered, over medium-low heat, stirring occasionally, until softened. Add the fresh mushrooms and cook the mixture, stirring occasionally, for 15-20 minutes or until the liquid from the mushrooms has evaporated.
• Add the tomatoes, the soaked wild mushrooms, and the soaking liquid and cook the mixture over medium heat, stirring, for 15-20 minutes, or until almost all of the liquid has evaporated.
• In a large non-stick skillet saute the salmon in batches in the remaining butter over medium-high heat for 5 seconds per side, until opaque, and transfer the slices as they are cooked to a large plate. Season the salmon with salt and pepper and tent with foil to keep warm.
• Pour off the fat from the skillet, add the wine, and reduce it to about 1 tablespoon. Add the cream and reduce to thicken. Stir in the mushroom mixture and reduce the sauce until thickened.
• Stir in 2 tablespoons of the parsley, add salt and pepper to taste, and spoon half the sauce onto a heated platter. Arrange the salmon down the center of the platter, overlapping slightly, and sprinkle it with the remaining parsley.
• Serve the remaining sauce in a heated sauceboat.