Salmon Tuscano with Herbed Whole Wheat Orzo

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Enjoy salmon the Italian way with a bold blend of ripe grape tomatoes and smoky, tart Calamata olives, all atop a soft bed of rosemary orzo. Go whole wheat with our organic, imported Italian pasta for added flavor (and health benefits!)

Ingredients:

• 1 cup uncooked DeLallo Organic Whole Wheat Orzo
• 4 tablespoons DeLallo Extra Virgin Olive Oil
• 1 small white onion, chopped and divided in half
• 1 tablespoon chopped rosemary
• 4 salmon fillets (about 6 ounces each), skin on
• 1/4 teaspoon DeLallo Natural Coarse Sea Salt
• 1/8 teaspoon ground black pepper
• 1/4 cup chopped fresh basil
• 1 teaspoon DeLallo Minced Garlic in Water
• 1 pint grape tomatoes, halved
• 1/4 cup DeLallo Pitted Calamata Olives or Pitted Olives Jubilee
• 2 tablespoons chopped fresh parsley

Directions:

Bring a pot of salted water to a boil. Cook orzo for al dente texture.

In a large, nonstick saucepan, heat 2 tablespoons of olive oil on a medium setting. Cook half of onion until tender, about 5 minutes. Combine with rosemary and cooked orzo in a large bowl. Toss well to incorporate, then set aside.

Rub salmon with salt, pepper and 2 teaspoons of fresh chopped basil. Using the same saucepan from the onions, sauté salmon in the remaining 2 tablespoons of olive oil, until golden on each side. Cook flesh side first, then approximately 5 minutes per side. Remove fish from the pan.

Add garlic and remaining onion to the pan. Cook until soft, about 2 minutes. Add grape tomatoes and Calamata olives. Cook together for about 3 minutes. Remove the skillet from heat, then stir in parsley, and remaining basil. Season with salt and pepper.

Serve salmon atop a small bed of orzo, dazzled with the warm tomato and olive salsa.

Serves 4 Printer-friendly version