Wednesday, April 20, 2011

Orzo with Salmon, Asparagus, & Tomatoes

Have you seen Giada's line of pasta, sauces, etc. at Target?

I'm a big fan of GDL. She puts a fresh modern twist on traditional Italian. Her recipes are always so good. I didn't use a recipe of hers for this dish, but I did use her orzo.


2 salmon filets - cooked & flaked

(I used "season grill salmon" from Schnucks seafood counter-it's delicious!
Baked it at 400 for 15 minutes)
1 bunch asparagus, diced
1 cup grape tomatoes, cut in half
1/2 cup white wine
2-4 cloves garlic, chopped

2 tbsp capers
chopped basil + parsley, or any fresh herbs you like

juice of 1 lemon

1/4 cup + 2 tbsp olive oil


salt + pepper
{missing from this pic is the salmon, capers, olive oil, s+p - oops!}

Cook the orzo according to the directions on the box. I found that it really stuck to the pan, so I recommend adding a little olive oil to keep the sticking to a minimum. When the orzo is just a few minutes shy of being done, add the asparagus in.

Can you tell how starchy the orzo is? I'm not going to lie - it was kind of messy. Not an "easy clean up" kind of dish.

Drain the orzo and asparagus. In a large pan, saute the chopped garlic in a couple tablespoons of olive oil, then add the cooked orzo and asparagus. Add the wine, 1/4 cup olive oil, lemon juice, tomatoes, chopped herbs, capers, and s+p to taste.

Stir it all together, remove from heat, and add the flaked salmon and as much freshly grated parm as you want.

It was a nice, light meal. And pretty easy...if you have someone else do the dishes.

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