Smoked Paprika Salmon with Orzo and Arugula
Smoked Paprika Salmon with Orzo and Arugula
Submitted by Hops at 84 East, Holland, MI
Seafood
Ingredients
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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