Now that Lent is in full swing, I thought I’d add even more salmon recipes to my blog. (If you haven’t picked up on it yet, I love salmon. I would eat it every day if I could.) This recipe from Cooking Light has a bit of a Mediterranean flare to it: a simple seared salmon filet over orzo pilaf with kalamata olives, roasted red peppers, and dill.
Ingredients:
- 5 teaspoons olive oil, divided
- 3/4 cup uncooked orzo
- 1 1/2 cups unsalted chicken stock
- 1/2 teaspoon salt, divided
- 1/4 cup bottled roasted red bell peppers, thinly sliced
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
- 1 ounce chopped pitted kalamata olives
- 4 (6-ounce) salmon fillets
- 1/2 teaspoon black pepper
Heat a medium sized pot over medium-high heat. Add 2 teaspoons olive oil and swirl to coat. Add the orzo and cook for 2 minutes to toast, stirring occasionally.
Add the chicken stock and 1/4 teaspoon salt and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes.
While waiting for the orzo to cook, chop your roasted red peppers, dill, and olives.
Also while waiting for the orzo to cook, heat a large saute pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Season the salmon with 1/4 teaspoon salt and black pepper.
Cook the salmon for 3 minutes on each side, or until desired degree of doneness.
When the orzo is finished cooking, stir in the roasted red peppers, dill, olives, and lemon juice.
Top the orzo mixture with the salmon and serve.
My boyfriend is a huge olive fan so he was really happy with this meal, although I’m sure he would have doubled the olive amount if I let him. I absolutely love dill and it came through nicely in this dish, making the meal taste really fresh.
The whole recipe was so simple to make! Start to finish, it took about 20 minutes and the results were really tasty; olives, roasted red peppers, and dill are a winning combo! The orzo would be a great side dish at a barbecue or a picnic as well. I bet it’s just as tasty chilled!
- 5 teaspoons olive oil, divided
- 3/4 cup uncooked orzo
- 1 1/2 cups unsalted chicken stock
- 1/2 teaspoon salt, divided
- 1/4 cup bottled roasted red bell peppers, thinly sliced
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
- 1 ounce chopped pitted kalamata olives
- 4 (6-ounce) salmon fillets
- 1/2 teaspoon black pepper
- Heat a medium sized pot over medium-high heat. Add 2 teaspoons olive oil and swirl to coat.
- Add the orzo and cook for 2 minutes to toast, stirring occasionally.
- Add the chicken stock and 1/4 teaspoon salt and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes.
- While waiting for the orzo to cook, chop your roasted red peppers, dill, and olives.
- Also while waiting for the orzo to cook, heat a large saute pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Season the salmon with 1/4 teaspoon salt and black pepper.
- Cook the salmon for 3 minutes on each side, or until desired degree of doneness.
- When the orzo is finished cooking, stir in the roasted red peppers, dill, olives, and lemon juice.
- Top the orzo mixture with the salmon and serve.
