Salmon Recipe
Pan seared Norwegian salmon, chilled orzo salad, groundworks tomatoes, local roasted onions, groundworks pepperonata, green peppercorn vinaigrette
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Cook the Orzo
Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and rinse under cold water. Set aside.
- 2
Prepare the Vegetables
While the orzo is cooking, chop the cherry tomatoes, onions, and bell peppers. Sauté the onions and bell peppers in 2 tablespoons of olive oil over medium heat until softened and slightly caramelized, about 8-10 minutes.
- 3
Make the Green Peppercorn Vinaigrette
In a small bowl, whisk together the green peppercorns, lemon juice, 2 tablespoons of olive oil, salt, and black pepper to taste. Adjust seasoning as needed.
- 4
Cook the Salmon
Heat a non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. Season the salmon fillets with salt and black pepper. Place the salmon skin-side down in the skillet and sear for about 4-5 minutes until golden brown. Carefully flip and cook for another 3-4 minutes until cooked through.
- 5
Assemble the Salad
In a large bowl, combine the cooked orzo, sautéed vegetables, and fresh basil. Drizzle with some of the green peppercorn vinaigrette and toss to combine.
- 6
Serve
Plate the chilled orzo salad, top with a seared salmon fillet, and drizzle with additional vinaigrette if desired.