Salmon With Herb and Citrus Orzo
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
ORZO
- 1⁄4 cup olive oil
- 1 red onion, diced
- 8 ounces mushrooms, sliced
- 8 ounces orzo pasta, uncooked
- 1 (14 1/2 ounce) can chicken broth
- 4 tablespoons fresh dill, chopped
- 2 tablespoons lemon zest, finely grated
- 1⁄2 cup sliced almonds
- salt and pepper
-
SALMON
- 3 tablespoons olive oil
- 4 (5 ounce) salmon fillets, boneless and skinless
- salt and pepper
- lemon wedge
directions
- 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.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>