Olive Oil Poached Salmon and Spicy Orzo Risotto with Kalamata Olives and Feta

Directions

Orzo

1. In a large sauce pot, toast orzo until fragrant.
2. Add 5 tbsp Spectrum® Organic Extra Virgin Mediterranean Olive Oil, chili flakes, garlic, and onion. Sauté until the onion is translucent, approximately 5 minutes.
3. Add 1 quart of the boiling water, stirring frequently.
4. When water is almost completely absorbed, add more . quart at a time until orzo is cooked to desired doneness, approximately 15-20 minutes.
5. Add the parmesan cheese and kalamatas. Season with salt and pepper to taste.
6. Place into four bowls, garnish with crumbled feta cheese and tarragon. Drizzle with the remaining 1 tbsp of Spectrum® Organic Extra Virgin Mediterranean Olive Oil.

Salmon

1. Let salmon filets sit out for 15 minutes to come to room temperature.
2. In a shallow large sauté pan, add the Spectrum® Organic Extra Virgin Mediterranean Olive Oil, thyme, and garlic.
3. Turn on the flame to low and place the salmon in the oil for about 7 minutes.
4. Remove the salmon and dress it with the olive soy dressing. Serve with the orzo risotto.

Olive Oil Dressing

1. In a blender mix the soy sauce, honey, mustard, and blend smooth. Drizzle the oil in slowly until emulsified.
2. Serve with Salmon