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This meal is a slight twist on one from Simply Ming that incorporates chef Tsai's recipe for an Asian Pesto. His recipe calls for the orzo mix served as a main dish salad with chicken added, which I think is a great idea. However, I wanted to try the pesto on roasted salmon. The orzo was served at room temperature. Click here for the recipe for the Asian Pesto.
Asian Pesto Salmon With Orzo, Tomatoes and Spinach
Ingredients ~
1/2 lb salmon fillet, skin removed, cut into two portions
4 oz orzo
2 medium shallots, thinly sliced
2 scallions, sliced
1 pint grape tomatoes, washed and halved
2 tablespoons olive oil
1/2 lb baby spinach, washed and dried thoroughly
2 tablespoons freshly squeezed lemon juice
1 cup Asian Pesto, divided
Salt and pepper to taste
Preparation ~
Cook the orzo according to package directions, drain and toss with 3/4 cup of the Asian Pesto and set aside. Cover to keep warm if desired.
Preheat the oven to 425°. Place the salmon on a foil-lined baking sheet sprayed with non-stick coating to prevent sticking. Lightly season the fish with salt and pepper and squeeze on a little lemon juice. Separate 1/4 cup of the Asian Pesto for use on the raw fish. Spread 1 tablespoon of the sauce over each fillet. Turn the fish over and repeat the process.
Place the salmon in the preheated oven and cook for about 5 to 6 minutes or until the salmon begins to caramelize slightly on top. Remove from oven, turn fillets over and cook for about 4 to 5 minutes longer, or until the fish is opaque in the center.
While the salmon cooks, heat 2 tablespoons of olive oil over medium heat. Add the sliced shallots and cook until translucent.
Add the grape tomatoes, season lightly with salt and pepper and cook until they just begin to soften and release a bit of juice.
Add the baby spinach to the pan, tossing with the tomatoes until just wilted. Add in the sliced scallions, remove the mixture from the heat and gently mix it into the pesto-dressed orzo, being careful not to break up the tomatoes.
Place a serving of the orzo on each of two plates and arrange one portion of the salmon on top.
Serves 2 (with possible leftovers)