Salmon and Olive Mustard Butter with Orzo Pasta
Author: Liz Bokisch
Prep time:
Cook time:
Total time:
Serves: 4-6
This is a great quick recipe that you can also do on the BBQ if you don't want to heat up your kitchen!
Ingredients
- 4 Salmon fillets
- 1 box or 1 lb of Orzo pasta
- ½ cup chopped pitted Kalamata Olives
- 2 Tbsp chopped Fresh Italian Parsley
- 1 stick butter (room temperature)
- 1 medium shallot (chopped)
- 2 tsp Dijon Mustard
- Parsley for garnish
- Kalamata olive for garnish
Instructions
- First make the Olive-Mustard butter (can be made 2 days ahead)
- Mix the butter, olives, shallot, parsley and mustard in food processor until blended, but still chunky. Cover and refrigerate.
- Boil water for orzo and preheat oven to 400 degrees F.
- Meanwhile, brush salmon fillets with olive oil. Sprinkle with Salt and Pepper. Roast at 400 degrees F, about 14 minutes until opaque in center.
- Cook Orzo 9-10 minutes until al dente.
- Mix Orzo with half the Olive-Mustard Butter and some extra fresh chopped parsley. Top each serving of Orzo with a salmon fillet. Place a small dollop of Olive-Mustard Butter on top of each fillet. Garnish with whole Kalamata Olives and Fresh Parsley Sprigs.
Here is the Olive Mustard Butter. You can serve extra at the table.
Welcome to Liz’s Kitchen
Liz Bokisch is co-owner along with her husband, Markus Bokisch, of Bokisch Vineyards.
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