Salmon with Walnut and Sundried Tomato Orzo
Bring the taste of California sunshine to your kitchen with walnuts and sundried tomatoes. Light and delicious with grilled salmon or chicken breasts.
1/2 cup chopped California Walnuts
1/2 cup chopped sundried tomatoes
1 cup dry orzo pasta
2 teaspoons olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 cups shredded Swiss chard
2 tablespoons lemon juice
Salt and ground black pepper, to taste
1 pound skinless salmon fillets
- In a dry skillet over medium to high heat, cook walnuts until lightly toasted, about 1 to 2 minutes; set aside and reserve.
- In small bowl, pour boiling water over tomatoes. Let stand 5 minutes and drain; reserve. Cook orzo according to package directions; drain well.
- In large skillet, heat oil; cook garlic and pepper flakes until fragrant, about 1 minute. Stir in Swiss chard; sauté 1 minute longer. Remove from heat and stir in lemon juice, tomatoes, walnuts and orzo; keep warm.
- In nonstick grill pan or skillet, cook salmon, turning once, about 4 to 5 minutes per side, or until just cooked through. Serve salmon over orzo/vegetable mixture.
Makes 4 servings.
Recipe provided courtesy California Walnuts.