September Seasonal Recipe



Seared Salmon with Gluten Free Orzo
Servings: 4
 
Ingredients:
1 lb - fresh salmon, deboned and skinless
1 12 oz package - Pastamore gluten-free Lemon Garlic Orzo
1 lb - yellow squash
1.5 Tbsp - Pastamore Blackberry Balsamic Vinegar
.5 Tbsp - olive oil
As needed - salt and black pepper
As needed - vegetable oil


Directions:
1.  Clean the squash, and then cut off the tops and bottoms.  Chop the squash into 1/2" x 1/2" pieces.

2.  Place a large pot of water (minimum 1 gallon) on the stove over high heat.  Bring to a boil.

3.  Place the salmon onto a large plate.  Lightly drizzle the salmon with vegetable oil.  Rub the salmon so the oil has been evenly distributed on the fish.  Generously season the salmon with salt and black pepper.  Be sure to season both sides of the fish.

4.  Place two large saucepans on the stove over medium-high heat.  When the pans have become hot, place enough vegetable oil in the pans to keep the food from sticking.  Once the oil becomes hot, place the squash in one pan, and the salmon in the other pan.  Place the presentation side of the salmon down to begin with. Add the Pastamore gluten free Lemon Garlic Orzo to the boiling water.  Season the yellow squash to taste.

5.  Cook the squash until it has become tender.  Cook the salmon until the desired doneness has been reached.  The salmon should only be turned once during cooking.  If the fish is browning to quickly, reduce the heat to medium.  The orzo will cook in approximately 12 minutes, but cooking times will vary depending on altitude.  The orzo is cooked when it is al dente.  Do not overcook the pasta, as it will become mushy.  Once the pasta has cooked, strain through a fine colander and rinse EXTREMELY well.

6.  Place the orzo in a medium-sized mixing bowl.  Add approximately 1/2 Tbsp of olive oil to the orzo, and season to taste with salt and black pepper.  Mix well.

7.  To plate, begin by creating a bed of lemon garlic orzo and yellow squash (squash on one half and orzo on the other half).  Top with the seared salmon fillet.  Drizzle the Pastamore Blackberry Balsamic Vinegar over the salmon.