Salmon With Orzo Oranges And Olives Recipes

SALMON WITH ORZO, ORANGES AND OLIVES

Steps:

• Heat broiler to high; place rack 6 inches from heat.
• Season salmon with 1/2 teaspoon of salt and pepper to taste; place salmon on a foil-lined broiler pan; broil until almost done, about 8 minutes and then set aside.
• Mix olives, basil, oil, honey, juice and remaining 1/2 teaspoon salt and pepper to taste in a large bowl; add cooked orzo and toss to coat; transfer to a platter, then break salmon into large chunks and place over orzo with orange segments.
• Sprinkle with sesame seeds, if desired and serve.

ORANGE SALMON

Steps:

• I like to take a fork and poke a few holes in the fish to let the orange juice soak inches.
• Then, take half the orange and squeeze over the salmon to cover with juice. Coat generously with brown sugar and sprinkle with salt and pepper.
• Next, slice remaining orange half into thin slices and put in oven at 350 for about 10-15 minutes. Remove orange slices and continue to cook until done to satisfaction, maybe 10-15 minutes.
• Remove and squeeze orange slices over fillets. Serve and watch the smiles.

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.

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.

WILD SALMON WITH RADISH & ORANGE SLAW

Steps:

• Mix the paprika, cumin seeds, cinnamon and orange zest, then rub the mixture over the salmon fillets.
• Boil the baby potatoes whole in their skins for 15 mins until tender. Drain, then thickly slice.
• Heat the grill to high and grill the peppers for 5 mins on each side or until cooked through and charred, then peel off their blistered skins and dice the flesh. Put in a bowl with the chillies, olive oil, lemon juice and zest, spring onions, radishes and sliced potatoes.
• Cook the salmon under the grill for 5 mins, skin-side up, then turn. If not already cooked, grill for a further 1-2 mins. (Wild salmon cooks much faster than farmed.)
• Toss the olives, chopped orange and mint through the potatoes and serve half with half of the salmon. Chill the remainder for another day. Will keep covered and chilled for up to two days.

TUSCAN SALMON WITH ROSEMARY ORZO

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.

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.

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 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.