Friday, March 22, 2013


I have some salmon sitting in the freezer, trying to figure out what to make with it other then the usual bake it and serve with salad and potatoes. 
Alas, I found a recipe that looks and sounds delicious and is different! Right up my ally! Especially since King Man yelled at me the other night for making shrimp...again. 
Hey! I am the one standing at the stove here! I can make whatever I want!

Bon Appetit!

Parmesan Orzo Salmon
Makes: 4 servings // Prep: 15 min // Cook: 20 min

2-14 ounce can low-sodium chicken broth
1-1/2 cups whole-wheat orzo
2 tablespoons olive oil
1 cup thinly sliced leek {white part only}
1/2 pound asparagus, trimmed and cut into 1-inch pieces
1/2 cup shredded Parmesan
1/3 cup reduced-fat sour cream
8 ounces smoke salmon, coarsley chopped
2 tablespoons chopped parsley
1/4 teaspoon black pepper


1. In a medium saucepan, bring broth to a boil over high heat. Add orzo and return to a boil, stirring once. Reduce heat to low and simmer until al dente, about 8 minutes. Drain orzo over a bowl, reserving 1 cup broth. Return orzo to sauce pan and stir in 1 tablespoon oil.

2. In a large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add leeks and saute until softened, about 1 minute. Add reserved broth and asparagus and cook, stirring until crisp-tender, about 2 minutes. Remove skillet from heat. Stir in cooked orzo, 1/4 cup Parmesan, sour cream, salmon, parsley and pepper. Sprinkle with remaining 1/4 cup Parmesan. 

Hmm, maybe I will make this tonight over the manicotti. Heheh.


{Source: Fitness Magazine Site}