Recipe Manager
Home
Add Recipe
Calendar
Grocery List
Pantry
Import
Edit Recipe
Title
*
Description
This one-skillet dinner has the bright flavors of a salade Niçoise but is more substantial, so you can eat it all year long, even on a chilly evening. For a happy mix of exciting textures — tender salmon and orzo, snappy green beans, juicy tomatoes — cook the orzo with shallots and olives, then in the last few minutes of cooking, nestle in the green beans and salmon fillets to cook. Meanwhile, stir together a vinaigrette that’s punchy with fresh tomatoes, vinegar, Dijon mustard and raw shallot to spoon over the finished dish. Adapt this rendition further as you like, adding anchovies with the sautéed or raw shallots, swapping the salmon for canned tuna, or adding capers or sliced cucumbers to the tomato vinaigrette.
Ingredients
(one per line)
1large shallot, coarsely chopped 2tablespoons extra-virgin olive oil 1cup orzo Kosher salt (such as Diamond Crystal) and pepper 1/2cup pitted kalamata olives 1pint cherry or other small tomatoes, halved (8 to 10 ounces) 2tablespoons red wine vinegar 1tablespoon Dijon mustard Handful of basil leaves or pinch of thyme leaves (optional) 4(4- to 5-ounce) salmon fillets, skin on or off 8ounces green beans, trimmed and cut into 1-inch lengths
Directions
Transfer 1 tablespoon of the chopped shallot to a medium bowl, then add the remaining shallot to a large (12-inch) skillet. Add 1 tablespoon oil to the skillet and heat over medium high. When the oil is sizzling, add the orzo, season with 1/2 teaspoon each salt and pepper, and stir constantly until light golden, 2 to 4 minutes. Add the olives plus 2 1/4 cups water; bring to a boil, then cover the skillet with a lid, baking sheet or foil. Reduce heat to medium-low and cook according to package directions until the orzo is al dente. Meanwhile, add the tomatoes, red wine vinegar, mustard, herbs (if using) and the remaining 1 tablespoon oil to the reserved shallots in the bowl; season to taste with salt and pepper then set aside. Season the salmon with salt and pepper. When the orzo is al dente, add the green beans and stir to combine. If orzo looks dry, add 1/4 cup water; you want it to be wet but not soupy. Nestle the salmon in a single layer into the orzo, skin-side up if applicable. Cover and cook until the salmon and orzo are cooked through, 6 to 8 minutes. Remove from heat and let sit, covered, for 2 minutes. If your salmon has skin, peel it off and discard. Top the orzo and salmon with the tomatoes and vinaigrette.
Notes
Source URL
Image URL
Upload Photo
(JPEG, PNG, or WebP, max 10MB)
Prep Time (min)
Cook Time (min)
Servings
Rating
—
1 — ★
2 — ★★
3 — ★★★
4 — ★★★★
5 — ★★★★★
Difficulty
—
Easy
Medium
Hard
Cuisine
Categories
(comma-separated)
Nutritional Info
(optional)
+ Add Row
Save Recipe
Cancel
0
timers