on Herby Orzo with Tomatoes and Olives
Ingredients: Salmon fillets • Baby tomatoes • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Grade A egg • Lemon • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Arugula and spinach mix (arugula, spinach) • Shallot • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Parsley • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Orzo
170 g
Baby Tomatoes
227 g
Mixed Olives
60 g
Shallot
1 unit(s)
Whole Grain Mustard
1 tbsp
Parsley
7 g
Lemon
1 unit(s)
Zesty Garlic Blend
7 g
Arugula and Spinach Mix
56 g
Egg
2 unit(s)
Garlic Spread
2 tbsp
Oil
2 tbsp
Sugar
0.5 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
- Add orzo to the boiling water. Cook uncovered for 10-12 min, stirring occasionally, until tender.
- Drain orzo, then return to the same pot, off heat.
- Add half the garlic spread and 1 tbsp (2 tbsp) oil, then toss to coat. (TIP: We love using olive oil in this recipe.)
- Transfer to a large plate or platter to cool slightly.
- Meanwhile, to a small pot, add 4 cups (6 cups) warm water. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
- Drain and rinse egg under cold water for 30 sec., until cool enough to peel. Peel, then halve eggs. Season with salt and pepper.
- Line a baking sheet with foil.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- In a small bowl, combine Zesty Garlic Blend, remaining garlic spread and half the lemon zest.
- Pat salmon dry with paper towels, then season with pepper.
- Arrange on prepared sheet, skin-side down.
- Spread lemony garlic spread over top.
- Broil in the middle of the oven for 8-11 min, until cooked through.**
- Meanwhile, roughly chop parsley.
- Peel, then finely chop shallot.
- Roughly chop arugula and spinach mix, if you like.
- Halve tomatoes.
- Drain olives, then roughly chop.
- Meanwhile, in a medium bolw, combine lemon juice, mustard, remaining lemon zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Add tomatoes, olives and as much raw shallot as you like. Season with salt and pepper, then toss to coat.
- Just before serving, to the large bowl with tomatoes, add orzo and arugula and spinach mix. Toss to combine.
- Divide orzo salad between plates.
- Top with salmon and halved eggs.
- Sprinkle parsley over top.
- Squeeze a lemon wedge over top.
980
kcal
Calories
55
g
Fat
11
g
Saturated Fat
82
g
Carbohydrate
10
g
Sugar
8
g
Dietary Fiber
46
g
Protein
275
mg
Cholesterol
980
mg
Sodium
0.1
g
Trans Fat
1350
mg
Potassium
250
mg
Calcium
6
mg
Iron
