In this Seared Salmon with Orzo Pilaf, a lovely seared salmon fillet rests upon a colorful orzo pilaf dotted with red bell peppers and kalamata olives. Serve with some roasted broccoli and it’s an easy weeknight meal!
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Years ago I subscribed to Cooking Light magazine. I was active on the Cooking Light forum. Then for some reason, Cooking Light and I parted ways. There was no messy break up, it just slowly happened. I’m not sure why. Every once in a while they would send me the “WE WANT YOU BACK” card in the mail. I would pause for a moment, but then toss it aside.
Then a few weeks ago, I got an email about subscribing again. As I was about to hit delete, I noticed the “Includes a free tablet version with print subscription.” If a cooking magazine has a good app, I actually prefer it on my iPad than a real magazine. I like the apps that have recipe indexes that you can scroll through and by tapping on the link will take you right to the recipe.
So, I decided to give it a try. I am soooo glad I did. I love Cooking Light on my iPad! As an added bonus, I was able to grab the current version immediately without having to wait for the print version to arrive. If there is one thing I love, it’s instant gratification!
One of the things I loved about Cooking Light was the full meals. The recipes that included a couple of sides. No thinking involved. No pairing this with that and hoping for the best. When I saw the Seared Salmon Fillets with Orzo Pilaf – I knew that would be my opening foray back into Cooking Light.
This was so quick and easy, a perfectly balanced weeknight meal. The orzo pilaf was wonderful and will be good with so many things. They called for searing the salmon, but I broiled mine. I also topped it with some of my Rosemary Salt, which explains the big salt crystals. Yummy.
This Seared Salmon over Orzo Pilaf is a delicious weeknight meal, serve with some roasted broccoli. So good!
Ingredients
- 5 tsp olive oil
- 3/4 cup uncooked orzo
- 1 1/2 cups unsalted chicken stock
- 1/2 tsp salt
- 1/4 cup roasted red peppers bottled
- 2 tbs chopped fresh dill
- 2 tbs fresh lemon juice
- 1 ounce chopped pitted kalamata olives
- 4 6-ounce salmon fillets
- 1/2 tsp black pepper
Instructions
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Heat a saucepan over medium-high heat and add 2 teaspoons of olive oil. Add the orzo and saute for 2 minutes to toast. Add the chicken stock and 1/4 teaspoon of salt and bring to a boil. Reduce the heat, cover and let simmer for 15 minutes. Stir in the roasted peppers, dill, lemon juice and olives. Keep warm.
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Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of oil. Sprinkle the fish fillets with 1/4 teaspoon of salt and black pepper. Cook flesh side down for 3 minutes, flip and cook for an additional 3 minutes or until desired doneness. Serve with the orzo.
This week I am linking up with: Amaze Me Monday | Lou Lou Girls | The Hearth and Soul | The SITS Girls | Full Plate Thursday | Foodie Friday | Country Cook Weekend Potluck
I love instant gratification when it comes to books and magazines too! Your Seared Salmon Fillets with Orzo Pilaf look wonderful. I like the sound of the rosemary salt as well. Thank you for sharing with us at Hearth and Soul. Scheduled to pin. Hope to ‘see’ you again this week, Pam.
Thanks for posting this recipe. Aft being sick for a week, I need some light, easy and tasty meals
Hope you are feeling better!
I am going to have to look for Rosemary salt. Sounds perfect on salmon.
I made it myself! So easy!
Southern Living supposedly has such an app.
I say supposedly because I can’t get it to work. I have a company that has developed our own web based application for our staff to use. I run my own blog including the IT stuff. Yet, I can’t get the Southern Living app to work and their “technical support” hasn’t been able to help.
Maybe I need to switch over to Cooking Light!
i wondered about those huge chunks of salt–rosemary salt sounds fabulous!
I still get Cooking Light – on my Kindle which I also like. I’ve been getting a little disenchanted with it – the recipes use (IMO)too many no-fat and light products. I’d like to see them use real food and adjust accordingly… Love your salmon – and nice photo
It does look like a good meal. Hooray for not having to think; that’s the downfall of me so often!
I’ve been getting Cooking Light for years… I’ll have to check out their ipad version.
The salmon, orzo, and broccoli all look and sound tasty.
Pam, your pictures are better than Cooking Light and I know because I actually looked. I too quit magazines and get their come-back offers. For me it’s too hard managing magazine subscriptions between two houses, so I gave up. I actually prefer Cooking Light’s “heavier” (more expensive) special edition magazines from the supermarket to the actual monthly magazine, but I do love Cooking Light and post a lot of their recipes.
Sam
Always appreciate fresh ways to cook salmon and sides dishes. I can get in a rut! Like Joanne, I have the ups and downs with cooking magazines.
Always enjoy a free approach to cooking salamon and side dishes. Like you & Joanne I tend ot have ups and downs with the various cooking magazines. from Foodie Friday
I definitely have cooking phases where I’m into one magazine or one cookbook…I think it’s just the natural ebb and flow of cooking! This salmon dish sounds delicious!