Wednesday, June 19, 2013

Pan Seared Roasted Salmon with Lemon Orzo

Earlier this week, my local Whole Foods posted on Facebook that they were looking for food bloggers to post some new recipes featuring their Sockeye salmon, which is going on major sale this Friday.  A food blogger who loves salmon and Whole Foods?  Sign me up!  They graciously offered to provide me with a piece in advance to test my recipe, but you can bet with the great deal they are featuring, I will be going back.  Whole Foods is my favorite place to have lunch dates with my little guy, so I'm always happy to have an excuse to visit.

Now, some people say you shouldn't ever have cheese on the same plate as seafood.  I say food rules are meant to be broken and you should eat what you like.

Pan searing and then oven roasting the salmon gives it a slightly crispy exterior and a rich, almost buttery interior.  Paired with the orzo and the tart lemon vinaigrette, crisp cucumbers, salty feta, delicious green herbs and the slight bite from the onions, this is a keeper.  A perfect dish for summer!

Pan Seared Roasted Salmon with Lemon Orzo

Serves 4, with leftover orzo salad

1 pound orzo
1 seedless cucumber, sliced
4 scallions, sliced (~1/2 cup)
1/2 medium red onion, sliced (~1/2 cup)
1/2 cup parsley, chopped
1/2 cup dill, chopped
8 oz. feta, cubed

1/2 cup lemon juice
1 tsp. maple syrup
2 tsp. dijon mustard
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/3 cup olive oil

1 pound Sockeye salmon filet
olive oil
kosher salt
1/2 lemon, thinly sliced

Preheat oven to 425 degrees.
Bring a pot of water to a boil and cook orzo for 8 minutes.  Drain.
Whisk together lemon juice, maple syrup, mustard, salt and pepper.  Slowly drizzle in olive oil while whisking until dressing is emulsified.
Pour dressing over orzo in a large bowl.
Add in cucumber, scallions, parsley, dill and feta.

In a large, ovenproof skillet, heat olive oil over medium high heat.
Season salmon with salt and pepper.
Sear on both sides for 2 minutes each.  Stand back, it sizzles!

Lay lemon slices over the salmon and add the red onion to the pan.  I do this because I find raw red onion to be a little overpowering, but if you like, just add it directly to the orzo salad.
Transfer the pan to the oven and cook for 7 minutes.
Serve salmon over orzo salad.


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