Best Salmon With Herb And Cirtus Orzo Recipes

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SLOW-ROASTED CITRUS SALMON WITH HERB SALAD



Slow-Roasted Citrus Salmon With Herb Salad image

This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy - spices, herbs, citrus, chiles - which, in turn, will flavor the fish. It's a very simple method for cooking any large piece of fish (cod or halibut work well here, too). This makes it the ideal dinner party trick, sitting perfectly in the center of a Venn diagram where "looks impressive" and "not a ton of work" overlap. It also doubles beautifully. Store any leftover salmon in the remaining oil, which will keep it from drying out, and use it to elevate a salad or a bagel with cream cheese.

Provided by Alison Roman

Categories     weekday, weeknight, seafood, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod)
Kosher salt and black pepper
2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
1 blood orange, mandarin orange or regular orange, thinly sliced
6 sprigs thyme, rosemary, oregano or marjoram (optional)
1 1/2 cups olive oil
2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
Flaky sea salt, for serving

Steps:

  • Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
  • Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
  • Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

Nutrition Facts : @context http, Calories 768, UnsaturatedFat 54 grams, Carbohydrate 11 grams, Fat 70 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 510 milligrams, Sugar 2 grams

SALMON WITH HERB AND CITRUS ORZO



Salmon With Herb and Citrus Orzo image

Clipped from a magazine many years ago. This recipe is as written, but I do a couple of things differently. I use dried dill instead of fresh and cut it down to 2 tbsp. I think fresh might be better, but fresh dill is not something I keep on hand. Also, it is important that the lemon zest be fresh, not the dried that you buy in the store. Something happens to lemon zest when it is bottled!

Provided by Chris Reynolds

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
1 red onion, diced
8 ounces mushrooms, sliced
8 ounces orzo pasta, uncooked
1 (14 1/2 ounce) can chicken broth
4 tablespoons fresh dill, chopped
2 tablespoons lemon zest, finely grated
1/2 cup sliced almonds
salt and pepper
3 tablespoons olive oil
4 (5 ounce) salmon fillets, boneless and skinless
salt and pepper
lemon wedge

Steps:

  • Heat 1/4 C olive oil over medium high heat. Add red onion and mushrooms; saute 4 minutes. Transfer onion and mushrooms to a small bowl; set aside.
  • Add orzo and chicken broth to skillet; bring to boil. Reduce heat to medium-low.
  • Cook, covered, until orzo is tender and broth is absorbed, stirring occasionally, about 12-15 minutes.
  • Add red onions, mushrooms, dill, lemon zest, and almonds. Season with salt and pepper.
  • While the orzo is cooking, heat 3 tbsp olive oil in a large skillet. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side. Remove and keep warm.
  • To Serve: Spoon orzo onto plates; top with salmon. Garnish with a dill sprig and a lemon wedge.

Nutrition Facts : Calories 692.5, Fat 36, SaturatedFat 4.9, Cholesterol 72.9, Sodium 447.4, Carbohydrate 50.4, Fiber 4.5, Sugar 4.1, Protein 42.1

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