Smoked Paprika Salmon with Orzo and Arugula
Smoked Paprika Salmon with Orzo and Arugula
Submitted by Hops at 84 East, Holland, MI
Seafood
Ingredients
- 1 1/4 cups Fustini's Asian Blackberry balsamic, divided
4 salmon fillets
- 1/4 cup Fustini's Persian Lime olive oil
- 2 tablespoons smoked paprika
- salt and pepper to taste
- 4 tablespoons butter
- 2 cups orzo pasta, cooked al dente
- 1/2 cup fresh mozzarella, diced
- 2 cups arugula
- 1/2 cup cherry tomatoes, halved
- 3 tablespoons Fustini's Blood Orange olive oil
- 4 lemons, sliced
Directions
- Make a reduction using 1 cup of the Fustini's Asian Blackberry balsamic, set aside.
- Heat a grill to medium-hot. Brush salmon filets with Fustini's Persian Lime olive oil and dust with smoked paprika, salt and pepper. Grill to desired doneness. While fish is grilling, melt butter in a sauté, pan add orzo pasta and reheat slowly.
- Assemble salad by placing mozzarella in a small bowl and season lightly with salt and pepper. Add arugula and tomatoes and toss with Fustini's Blood Orange olive oil and remaining Fustini's Asian Blackberry balsamic.
Plate the grilled salmon and drizzle with a little of the balsamic reduction and serve with orzo pasta and arugula salad. Garnish with lemon slices.
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