SALMON, TOMATOES, CORN AND ORZO
Provided by Marian Burros
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Bring water to boil in large covered pot.
- Chop whole onion.
- Heat nonstick pan over high heat until it very hot. Reduce heat to medium-high and add oil and onion. Saute until onion begins to soften.
- Shuck corn and scrape kernels from cobs; grate the ginger.
- Add the corn kernels, cumin and ginger to the onion and continue to cook until the corn is done, two or three minutes.
- Cook the orzo.
- When onion-corn mixture is cooked, spoon into a serving bowl. Wipe out the pan and spray it lightly with pan spray. Saute the salmon in the pan, following the Canadian rule: measure fish at the thickest part and cook 8 to 10 minutes to the inch.
- Wash, dry, trim and quarter the tomatoes and halve them. Squeeze out some of the seeds and juice, and cut the tomatoes into small dice.
- Mince the garlic; wash, dry and chop the oregano and stir into the tomatoes. Add to corn mixture.
- When orzo is cooked, drain and stir in. When salmon is cooked, cut into bite-size pieces and carefully stir in.
Nutrition Facts : @context http, Calories 950, UnsaturatedFat 24 grams, Carbohydrate 112 grams, Fat 36 grams, Fiber 14 grams, Protein 46 grams, SaturatedFat 6 grams, Sodium 127 milligrams, Sugar 23 grams
SALMON WITH CORN AND TOMATO SALAD
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
SALMON, TOMATOES, CORN AND ORZO
Steps:
- Bring water to boil in large covered pot chop whole onion Heat nonstick pan over high heat until it's very hot. Reduce heat to med high and add oil and onion. Saute until onion softens. Shuck corn and scrape kernels frokm bocs. Grate the ginger Add the corn kernels, cumin and ginger to the onion and continue to cook until the corn is done, 2 or 3 min Cook the orzo When onion corn mix is cooked, spoon into a serving bowl. Wipe out the pan and spray it lightly with pan spray. Saute the salmon in the pan following the canadian rule "Meaure fish at the thickest part and cook 8-10 min per inch." Quarter the tomatoes and halve them, squeese out seeds and juice and dice Mince garlic, chop oregano, and stir into tomatoes. Add to corn mix When orzo is cooked, drain and stir in. When salmon is cooked, cut and carefully stir in.
GRILLED SALMON & ORZO SALAD
There is definilty more than one tradition going on in this recipe. Dill and cucumber unite in a Greek-inspired salad, while salmon and dill are a typical Scandinavian pairing. A great recipe adapted from Food & Wine Magazine. Wine: They suggest a good Sancerre or Pouilly-Fumé to make the fresh, bright flavors of this pasta salad sing.
Provided by NcMysteryShopper
Categories Greek
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 623.1, Fat 28.3, SaturatedFat 4.1, Cholesterol 88.7, Sodium 704.1, Carbohydrate 48.5, Fiber 3, Sugar 4.1, Protein 42.5
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.
Nutrition Facts : Calories 702 calories, Carbohydrate 59.7 g, Cholesterol 153.4 mg, Fat 30.1 g, Fiber 8.4 g, Protein 51.1 g, SaturatedFat 11.1 g, Sodium 1278.2 mg, Sugar 2.4 g
ONE-POT ORZO WITH TOMATOES, CORN AND ZUCCHINI
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
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.
SALMON AND KALE ORZO SALAD
This recipe is a twist on a salad from Giada de Laurentiis.
Provided by thedailygourmet
Time 55m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 559.1 calories, Carbohydrate 68.2 g, Cholesterol 17 mg, Fat 23.9 g, Fiber 4 g, Protein 18.2 g, SaturatedFat 5.3 g, Sodium 897.4 mg, Sugar 9.7 g
ROASTED SALMON AND OLIVE-MUSTARD BUTTER AND ORZO
Categories Food Processor Fish Mustard Olive Pasta Roast Quick & Easy Salmon Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
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.
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