Monday, June 30, 2014

Lemon And Dill Salmon With Warm Orzo, Spinach, Tomato And Feta Salad

This recipe was shared by my favorite instructor at Great News Cooking School, Phillis Carey.  Each week she chooses a recipe from one of the many classes she has taught.  She is our favorite instructor who teaches with such ease and wit.
4 large squares parchment paper 4 (6 oz.) 
   salmon fillets
Salt and pepper to taste
2 T. fresh lemon juice

2 T. dry white wine or vermouth
2 T. chopped fresh dill
3 T. unsalted butter, cut into 4 slices 

8 thin slices lemon
1 1/2 cups orzo
2 T. red wine vinegar
Serves 4.
1 T. fresh lemon juice
3 T. finely chopped shallots
2 garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper 

2 oz. fresh baby spinach
1 1/2 cups grape tomatoes, cut in half 
1/2 cup toasted pine nuts
2 T. chopped fresh dill
1 cup crumbled sheep’s milk feta cheese (4 oz.)

2 T. chopped fresh green onions for garnish
1. For the salmon, preheat oven to 425 degrees. Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half to form triangles; open packets. Place a salmon fillet in the center at the fold. Season with salt and pepper and drizzle with lemon juice and wine. Sprinkle with dill and top with butter; lay 2 slices of lemon on top of each piece of salmon.
2. Fold parchment over fish and starting at one end, fold and roll edges of parchment to enclose filling, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on two baking sheet. Bake for 15 minutes. Remove from oven, and let stand 5 minutes. Cut open packets and transfer contents with a spatula to serving plates. (Salmon etc. can also be wrapped in foil and grilled.)
3. Meanwhile, make the orzo salad by bringing a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.
4. In a large bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper. Toss in the spinach, tomatoes, pine nuts, and dill. Add the warm orzo and toss to wilt the spinach a bit. Season to taste with salt and pepper. Serve immediately or set aside at room temperature. Set salmon to the side of the orzo and sprinkle all with chopped green onions. 

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