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Prep Time: 25 minutes, Cook time: 35 minutes, Serves: 6 to 8
3 lb. wild salmon fillet, bones removed 1 Tbsp. Henry's Extra Virgin Olive Oil sea salt and black pepper to taste 1 c. Spanish Pimento-Stuffed Olives 3 cloves garlic 4 Tbsp. capers 2 Tbsp. lemon juice 5 Tbsp. Henry's Extra Virgin Olive Oil Preheat broiler to high. Rinse salmon and pat dry. Rub with olive oil and add salt and pepper to taste. Place salmon on a foil-lined baking sheet. Broil for 5 minutes per side. While salmon cooks, place olives, garlic, capers, lemon juice and olive oil in a food processor and pulse until smooth. Adjust seasonings; set aside. When salmon is cooked place on orzo (see recipe below) and garnish with tapenade. Orzo Pilaf with Pine Nuts and Sun-Dried Tomato Basil 1 Tbsp. Henry's Extra Virgin Olive Oil 1 large shallot, minced 3 cloves garlic, minced 3/4 c. organic orzo 2 c. organic vegetable or chicken broth 1/3 c. Parmigiano-Reggiano Cheese 3 Tbsp. sun-dried tomato pesto Heat a saucepan over medium heat. Add olive oil and sauté shallots and garlic for about 3 minutes. Stir in orzo. Add broth. Bring to a boil. Cover and reduce heat to a simmer. Cook for 20 minutes, or until orzo is tender. Stir in cheese, pesto and spread pilaf on serving tray. |
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