Looking for a little culinary excitement? Check your pantry for an inspiration ingredient and search epicurious.com or their handy iPad/iPhone/Android app to find new ideas.
A half container of lonely orzo in our pantry sparked this recipe find. Literally, all it had to say was “olives and tomatoes” and was emailing myself the shopping list and instructions. There was some prep work, but it was easy, healthy and surprisingly quick to prepare.
- 1 cup orzo
- 2 teaspoon olive oil
- 1 1/2 cups chopped onion, divided
- 1 tablespoon chopped fresh organic rosemary
- 2 salmon fillets (5 ounces each), skin on
- 1/4 cup plus 1 tablespoon chopped fresh organic basil
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 2 cloves garlic, chopped
- 1 pint organic grape tomatoes, halved
- 1/4 cup organic pitted kalamata olives, sliced
- Feta cheese at your discretion
Cook orzo as directed on package until al dente. Heat oil in a large nonstick skillet over medium heat. Cook 1/2 cup onion and rosemary until onion softens, 9 minutes. Combine with orzo in a bowl, set aside. Season salmon with 1 tablespoon basil, salt and pepper. Heat same skillet over medium-high heat. Cook salmon until golden, 5 minutes per side, flesh side down first; set aside. Add garlic and remaining 1 cup onion to skillet; cook until soft, 2 minutes. Add tomatoes and olives; cook until tomatoes break up, 3 minutes. Remove skillet from heat; stir in remaining 1/4 cup basil. Serve fish over orzo, top with tomato mixture (and a little feta cheese).