Salmon Orzo Salad And Cheesy Herb Muffins Recipes

ORZO SALMON SALAD

Steps:

• In a sealable container, add the oil, lime juice, zest and seasonings. Shake well and set aside.
• Preheat the oven to 350 degrees.
• On a non stick baking sheet, place the salmon portions.
• Baste the fish with some of the dressing.
• Place in heated oven and bake approximately 15-20 minutes.
• or until fish flakes.
• Meanwhile, put all the remaining ingredients (except the spinach) in a large bowl.
• Add the rest of the dressing and mix well.
• When fish is done, add the spinach to the salad and toss.
• Divide the salad among 4 plates and place a salmon portion on top of each serving.

SALMON WITH HERB AND CITRUS ORZO

Steps:

• Heat 1/4 C olive oil over medium high heat. Add red onion and mushrooms; saute 4 minutes. Transfer onion and mushrooms to a small bowl; set aside.
• Add orzo and chicken broth to skillet; bring to boil. Reduce heat to medium-low.
• Cook, covered, until orzo is tender and broth is absorbed, stirring occasionally, about 12-15 minutes.
• Add red onions, mushrooms, dill, lemon zest, and almonds. Season with salt and pepper.
• While the orzo is cooking, heat 3 tbsp olive oil in a large skillet. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side. Remove and keep warm.
• To Serve: Spoon orzo onto plates; top with salmon. Garnish with a dill sprig and a lemon wedge.

SALMON ORZO SALAD AND CHEESY HERB MUFFINS

Steps:

• SALMON ORZO SALAD:.
• Bring a large pot of water to a boil. In large bowl, combine salad dressing, yogurt, mayonnaise, milk, and Parmesan cheese and mix well.
• Flake salmon and add to dressing mixture along with tomatoes, bell peppers, and cheese and stir gently. Top with peas; do not stir.
• Cook pasta according to package directions until al dente. Drain and add to salad in bowl; stir gently to combine. Cover and chill for 2-3 hours to blend flavors before serving.
• CHEESY HERBED MUFFINS:.
• Preheat oven to 400°F Grease 12 muffin cups with unsalted butter and set aside. Combine onion, parsley, dill seed, thyme, and garlic in small bowls; set aside.
• In large bowl, combine flour, whole wheat flour, sugar, baking powder, baking soda, salt, and dill weed and mix until blended; there will be a few lumps. Fill prepared muffin cups 3/4 full. Sprinkle each muffin with the onion mixture and lightly press into batter.
• Bake muffins at 400°F for 17-22 minutes or until muffins are firm and light golden brown. Cool 1 minute in pan, then remove from pans and cool for 30 minutes on wire racks; serve warm. 12 muffins.
• To reheat in the microwave, place muffins on a microwave-safe plate and cover with microwave-safe paper towel. Microwave on HIGH for 10-15 seconds per muffins; let stand 1 minute, then serve.