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Smoked Paprika Salmon with Orzo and Arugula

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Smoked Paprika Salmon with Orzo and Arugula

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Smoked Paprika Salmon with Orzo and Arugula


Submitted by Hops at 84 East, Holland, MI

Servings4

Ingredients

  • 1 1/4 cups Fustini's Asian Blackberry balsamic, divided
  • 4 salmon filets
  • 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

Step 1. 

Make a reduction using  1 cup of the Fustini's Asian Blackberry balsamic, set aside.


Step 2. 

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.


Step 3. 

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.


Step 4. 

Plate the done salmon and drizzle with a little of the balsamic reductio and serve with orzo pasta and arugula salad. Garnish with lemon slices.




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