Salmon With Herb And Cirtus Orzo Recipes
SALMON WITH HERB AND CIRTUS ORZO
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For orzo, in a large skillet, saute mushrooms and onion in oil for 4 minutes. Remove to a small bowl; set aside., Add orzo and broth to the skillet; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until orzo is tender and broth absorbed, stirring occasionally. Stir in the dill, peel, almonds and reserved mushroom mixture; heat through. Season with salt and pepper., Meanwhile, for salmon, heat oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Cook salmon for 3 minutes on each side or until fish flakes easily with a fork. Remove and keep warm. Spoon orzo onto plates; top with salmon.
Nutrition Facts :
ORZO WITH HERBS
Steps:
- Cook 2 cups orzo in salted boiling water until al dente, about 8 minutes; drain. Chop 6 scallions; cook just the white parts in a skillet with olive oil until tender, about 2 minutes. Stir in the orzo, 2 cups chicken broth, the scallion greens and a handful each of chopped parsley and dill; season with salt and pepper. Simmer until slightly thickened, about 3 minutes. Stir in 1/4 cup grated parmesan.
TUSCAN SALMON WITH ROSEMARY ORZO
Provided by Marge Perry
Categories Fish Dinner Rosemary Salmon Spring Summer Healthy Orzo Self Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cook orzo as directed on package until al dente. Heat oil in a large nonstick skillet over medium heat. Cook 1/2 cup onion and rosemary until onion softens, 9 minutes. Combine with orzo in a bowl. Season salmon with 1 tablespoon basil, salt and pepper. Heat same skillet over medium-high heat. Cook salmon until golden, 5 minutes per side, flesh side down first; set aside. add garlic and remaining 1 cup onion to skillet; cook until soft, 2 minutes. Add tomatoes and olives; cook until tomatoes break up, 3 minutes. Remove skillet from heat; stir in parsley and remaining 1/4 cup basil. Season with salt and pepper. Serve fish over orzo; top with tomato mixture.
SLOW-ROASTED CITRUS SALMON WITH HERB SALAD
This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy - spices, herbs, citrus, chiles - which, in turn, will flavor the fish. It's a very simple method for cooking any large piece of fish (cod or halibut work well here, too). This makes it the ideal dinner party trick, sitting perfectly in the center of a Venn diagram where "looks impressive" and "not a ton of work" overlap. It also doubles beautifully. Store any leftover salmon in the remaining oil, which will keep it from drying out, and use it to elevate a salad or a bagel with cream cheese.
Provided by Alison Roman
Categories weekday, weeknight, seafood, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
- Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
- Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.
Nutrition Facts : @context http, Calories 768, UnsaturatedFat 54 grams, Carbohydrate 11 grams, Fat 70 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 510 milligrams, Sugar 2 grams
SALMON WITH HERB AND CITRUS ORZO
Clipped from a magazine many years ago. This recipe is as written, but I do a couple of things differently. I use dried dill instead of fresh and cut it down to 2 tbsp. I think fresh might be better, but fresh dill is not something I keep on hand. Also, it is important that the lemon zest be fresh, not the dried that you buy in the store. Something happens to lemon zest when it is bottled!
Provided by Chris Reynolds
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 692.5, Fat 36, SaturatedFat 4.9, Cholesterol 72.9, Sodium 447.4, Carbohydrate 50.4, Fiber 4.5, Sugar 4.1, Protein 42.1
CITRUSY ROASTED SALMON AND POTATOES
Citrus-dressed salmon roasted over potatoes is a quick, flavorful one-pan meal that is perfect for any night of the week. Skin-on Yukon Golds are thinly sliced, fanned out and generously drizzled with a citrus sauce to serve as the base for the meal. The salmon is placed directly on top of the potatoes after they're briefly roasted, the fish is drizzled with more sauce, then everything roasts together until the salmon is tender and the potatoes are perfectly cooked through and irresistibly tangy. Feel free to swap out the cilantro for any fresh herb you prefer, such as dill or parsley.
Provided by Naz Deravian
Categories brunch, dinner, lunch, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set a rack in the center of the oven and heat the oven to 425 degrees.
- In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
- Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
- Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.
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