Pan Roasted Salmon with Orzo Pasta Sautee

Salmon is so elegant. The color and the flavor are so rich, and the texture so delicate, I can understand why some people find the task of cooking it a little intimidating.  But lemme tell ya, to cook a delicious salmon filet

IT'S SO SIMPLE!

Let me preface this recipe, however, by saying that I am not a crazy fish marinader, topper, or whatever kind of fish maker you can think of. Salmon has such great flavor on its own, and can be used in other recipes as leftovers that I dont like to mess with it. If it ain't broke don't fix it, so please trust me when I say, all you ever need for most fish is some salt and pepper! ( This also goes for all good cuts of steak)

Ingredients

• 2, 6-8oz salmon filets (Scott insists on wild caught Sockeye Salmon, I agree)
• 1 C orzo pasta, cooked
• 1/2 C green peas
• 1/4 C julienned sundried tomatoes
• 1 clove garlic minced
• 1 small shallot minced
• 2 T fresh dill, plus some for garnish
• 1/2 cup finely grated parmesan cheese
• 3 T butter
• 3 T olive oil

Directions

• Set out fish filets about 10 minutes before cooking to allow them to temper
• Season liberally with salt and pepper

• In another sautee pan, heat butter and oil over medium heat
• add shallots and garlic, sautee until translucent but don't let the garlic burn
• add tomatoes, peas and cooked orzo; reduce heat and toss
• sprinkle with parmesan and dill

• Sear salmon skin side down for 2-3 minutes (less time if you like it more rare inside)
• Flip and finish the fish for another 1-2 minutes
• Serve with orzo sautee and top with more fresh dill

Yellow Squash and Orzo Pasta Sautee

Here is a quick and simple side dish to accompany any seafood or chicken entree. It's also a healthier alternative to mashed potatoes and baked potatoes and french fries and potato gratin and...

Ingredients

• 1 C orzo pasta, cooked
• 1 medium yellow squash, sliced into 1/4 inch rounds
• 1/4 C parmesan cheese
• 3 T light olive oil
• 3 T fresh dill

Directions

• Heat olive oil over medium heat
• Sautee squash rounds, until tender and sides are golden brown
• Quarter each round for bite-sized pieces
• Toss squash, pasta, parmesan and dill
• Garnish with a litle dill on top