Tapanade Crusted Salmon and Orzo with Roasted Red Onions

Total Time:
1 hr 15 min
15 min
1 hr

8 servings

  • Roasted Red Onions:
  • 2 branches fresh thyme
  • 2 sprigs fresh rosemary
  • 1/4 cup olive oil
  • 4 cloves garlic, coarsely chopped
  • 2 large red onions, diced
  • Salt and freshly ground pepper
  • 2 tablespoons butter
  • 1 pound orzo, cooked al dente
  • 3 fresh plum tomatoes, quartered
  • Black Olive Tapanade:
  • 1 1/2 cups Nicoise olives, pitted
  • 4 cloves garlic, peeled
  • 3 anchovy fillets
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons pine nuts
  • 1/4 cup olive oil
  • Salt and pepper
  • Salmon:
  • 4 salmon fillets, 6 ounces each
  • Salt and pepper
  • Black Olive Tapanade
  • 1/4 cup pure olive oil
  • Chopped fresh parsley
  • Roasted Onions: Preheat oven to 425 degrees F.

  • Combine all of the ingredients, except the onions in a medium shallow baking dish. Add the onions, toss them in the mixture and season with salt and pepper, to taste.

  • Cover the onions with foil and roast for 20 minutes. Remove the foil and continue roasting until tender, about 35 to 40 minutes, basting with the juices several times. In a saute pan place butter and melt. Add orzo and tomatoes. Toss until orzo is cooked through. Place the orzo in a large bowl and spoon the onions and the cooking liquid over the pasta.

  • Tapenade: Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.

  • Salmon: Season the salmon with salt and pepper to taste. Spread 2 tablespoons of the tapenade over each piece of salmon (not on the skin side). Heat 2 tablespoons of olive oil in a large saute pan. Place 4 of the fillets in the pan, tapenade side down, and saute until a crust forms, about 2 minutes. Turn the fish over and continue cooking for about 5 minutes for medium-rare doneness.

  • Serve the salmon with the Roasted onions.

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