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Olive oil poached salmon and spicy orzo risotto with kalamata olives and feta
Ingredients
Orzo
- 16 oz orzo
- 2 tbsp shredded parmesan cheese
- 1 tsp red chili flakes
- 2 tbsp chopped red onion
- 2 garlic cloves, minced
- 2 tbsp tarragon leaves
- 40 Kalamata olives, quartered lengthwise
- 4 oz high quality feta cheese
- ¾ cup Spectrum® Organic Extra Virgin Mediterranean Olive Oil
- 8 quarts boiling water
- Salt and black pepper to taste
Salmon
- 4 ea. Wild Salmon (5 oz. each)
- 1 bunch thyme
- 3 pc garlic
- Salt
- 40 oz Spectrum® Organic Extra Virgin Mediterranean Olive Oil 4 oz. Olive- soy dressing (below)
Olive Oil Soy Dressing
- 1 cup Spectrum® Organic Extra Virgin Olive Oil, Unrefined
- 2 tsp mustard
- 1/4 cup Honey
- 1/4 cup soy sauce
Directions
Orzo
- In a large sauce pot, toast orzo until fragrant.
- Add 5 tbsp Spectrum® Organic Extra Virgin Mediterranean Olive Oil, chili flakes, garlic, and onion. Sauté until the onion is translucent, approximately 5 minutes.
- Add 1 quart of the boiling water, stirring frequently.
- When water is almost completely absorbed, add more . quart at a time until orzo is cooked to desired doneness, approximately 15-20 minutes.
- Add the parmesan cheese and kalamatas. Season with salt and pepper to taste.
- Place into four bowls, garnish with crumbled feta cheese and tarragon. Drizzle with the remaining 1 tbsp of Spectrum® Organic Extra Virgin Mediterranean Olive Oil.
Salmon
- Let salmon filets sit out for 15 minutes to come to room temperature.
- In a shallow large sauté pan, add the Spectrum® Organic Extra Virgin Mediterranean Olive Oil, thyme, and garlic.
- Turn on the flame to low and place the salmon in the oil for about 7 minutes.
- Remove the salmon and dress it with the olive soy dressing. Serve with the orzo risotto.
Olive Oil Soy Dressing
- In a blender mix the soy sauce, honey, mustard, and blend smooth. Drizzle the oil in slowly until emulsified.
- Serve with Salmon
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