In searching for Side Dishes for Salmon I found this Seared Salmon with Orzo Pilaf! The seared salmon rests on a Mediterranean Inspired Pilaf!
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Side Dishes For Salmon
I love when a recipe comes with an accompanying side dish. Oh sure, I can usually think something up, but I do love when someone has done the thinking for me. Since we eat a lot of salmon, I am always looking for side dishes for salmon. So, when I saw this salmon recipe with a side dish at Cooking Light, I didn't hesitate to give it a try.
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Seared Salmon with Orzo Pilaf
This was so good and so easy! The pilaf gets a Mediterranean vibe with the dill, lemon juice, red peppers and Kalamata olives. The salmon gets a quick sear while the orzo is cooking. I served it with some steamed broccoli and had an easy salmon dinner on the table in under 30 minutes!
Seared Salmon Fillets with Orzo Pilaf
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
- 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.
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!
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
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!
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.
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