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Serves: 4-6
This is a great quick recipe that you can also do on the BBQ if you don't want to heat up your kitchen!
Ingredients
- 4 Salmon fillets
- 1 box or 1 lb of Orzo pasta
- ½ cup chopped pitted Kalamata Olives
- 2 Tbsp chopped Fresh Italian Parsley
- 1 stick butter (room temperature)
- 1 medium shallot (chopped)
- 2 tsp Dijon Mustard
- Parsley for garnish
- Kalamata olive for garnish
Instructions
- First make the Olive-Mustard butter (can be made 2 days ahead)
- Mix the butter, olives, shallot, parsley and mustard in food processor until blended, but still chunky. Cover and refrigerate.
- Boil water for orzo and preheat oven to 400 degrees F.
- Meanwhile, brush salmon fillets with olive oil. Sprinkle with Salt and Pepper. Roast at 400 degrees F, about 14 minutes until opaque in center.
- Cook Orzo 9-10 minutes until al dente.
- Mix Orzo with half the Olive-Mustard Butter and some extra fresh chopped parsley. Top each serving of Orzo with a salmon fillet. Place a small dollop of Olive-Mustard Butter on top of each fillet. Garnish with whole Kalamata Olives and Fresh Parsley Sprigs.
Here is the Olive Mustard Butter. You can serve extra at the table.
