4 5 oz. Salmon filets
Olive oil
Salt & Pepper
· In non-stick pan heat 3 T oil until it's just to the point of smoking. Season salmon on both sides with salt and pepper add to the pan skin side down, cook 3 minutes
· Flip, cook 3 minutes on the other side
· Remove from pan serve over the orzo with a burr blanc sauce (recipe below)
Zucchini orzo
2 Zucchini, cubed
2 Yellow squash, cubed
1 Box orzo
2 Shallots, finely chopped
3 Cloves garlic, minced
3 T Parsley, chopped
1/3 C Romano cheese
Olive oil
· Bring a large pot of salted water to a boil. Add 1 package of orzo pasta cook about 7-10 minutes the pasta should be al dente. Drain water
· In a pan sauté shallot, garlic, squash, and zucchini with olive oil until cooked through, about 5 minutes
· Toss with a little parsley and Romano cheese serve along side the seared salmon
Orange Beurre Blanc
1 Shallot, minced
1 C White wine
½ C Chicken broth
¼ C Butter
¼ C Heavy cream
2 T Orange juice
1 t Orange zest
Salt & Pepper
1 T Olive oil
· In a small pot, saute shallot, orange zest, orange juice, salt, pepper & olive oil over medium heat until translucent
· Add wine, cook until reduced by half
· Add chicken broth, until reduced by half
· Add cream and butter until everything has melted together
· Drizzle over salmon and orzo
DELICIOUS
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