Orange Salmon with Edamame Orzo

  • Cook Time: 40 min
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 4 4 ounces fresh or frozen salmon fillets, about 1 inch thick
  • 1/4 cup orange juice
  • 2 tablespoons olive oil (3 tablespoons if skillet-cooking)
  • 2 tablespoons lemon juice
  • 1/2 cup chopped onion (1 medium)
  • 1 1/2 cups reduced-sodium chicken broth
  • 1/2 cup dried orzo pasta (rosamarina)
  • 1/8 teaspoon ground black pepper
  • 1/2 cup frozen shelled sweet soybeans (edamame)
  • 2 tablespoons Dijon-style honey mustard
  • Orange wedges (optional)
  1. Instructions
  2. Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Place salmon in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine orange juice, 1 tablespoon of the oil, and the lemon juice. Pour marinade over salmon. Seal bag; turn to coat salmon. Marinate in the refrigerator while you start preparing the orzo (15 to 30 minutes).
  3. For orzo, in a medium saucepan heat another 1 tablespoon of the oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally. Stir in broth, orzo, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 12 minutes. Stir in edamame. Simmer, covered, about 3 minutes more or until orzo is tender. Remove from heat. Let stand, covered, about 5 minutes.
  4. Meanwhile, drain salmon, discarding marinade. Cook salmon in skillet or on grill as directed. Serve salmon on top of orzo. Garnish with orange wedges.
  5. SKILLET: In a large nonstick skillet heat the remaining 1 tablespoon oil over medium heat. Add salmon; cook for 8 to 12 minutes or until salmon begins to flake when tested with a fork, turning once halfway through cooking and brushing with mustard during the last 2 to 3 minutes of cooking.
  6. GRILL: For a charcoal or gas grill, grease grill rack. Place salmon on the rack directly over medium heat. Cover and grill for 8 to 12 minutes or until salmon begins to flake when tested with a fork, turning once halfway through grilling and brushing with mustard during the last 2 to 3 minutes of grilling.