Orange Salmon with Edamame Orzo
- 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)
- 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).
- 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.
- Meanwhile, drain salmon, discarding marinade. Cook salmon in skillet or on grill as directed. Serve salmon on top of orzo. Garnish with orange wedges.
- 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.
- 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.
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