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!
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!
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.
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.