Monday, June 10, 2013

Tuscan Salmon with Rosemary Orzo

In keeping with the theme of simple meals and those that require rosemary (seriously, I had a ton of rosemary to go through) I found this recipe on epicurious. Even though I cut the recipe in half, I managed to eat this three days in a row. While fish can sometimes be tricky as leftovers, this turned out to be just as good the next day. This is a great option when cooking for one.

Tuscan Salmon with Rosemary Orzo (serves 4)

  • 6 oz. orzo
  • 2 tsp olive oil
  • 1 1/2 cups chopped onion, divided
  • 1 TB chopped fresh rosemary
  • 4 salmon fillets (5 ounces each), skin on
  • 1/4 cup plus 1 TB chopped fresh basil
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 cloves garlic, chopped
  • 1 pint grape tomatoes, halved
  • 1/4 cup pitted kalamata olives, sliced
  • 2 TB chopped fresh parsley

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.

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